Roasted Asparagus with Cherry Tomatoes

     The asparagus looked so fresh at the market today, I just couldn't resist taking home a bundle.  Roasting is an excellent way of cooking them and a good to way to insure their color and crispness.  I tossed in a handful of cherry tomatoes with olive oil and shallots and they were positively delicious.  I think the next time I prepare them this way, I'll cut the stalks into bite sized pieces then toss in some cooked pasta.  The tomatoes cook down and leave a sweetened sauce behind.  When you trim the asparagus, hold each one by the ends and bend until it snaps, each stalk will automatically break off in the right spot.  In my 10 inch dutch oven, they baked for 20 minutes with 10 coals in a ring around the bottom and 24 on the lid.  A great side dish and another vegetable that is perfect for dutch oven roasting, add a little more flavor with a sprinkling of Parmesan cheese.

Roasted Asparagus With Cherry Tomatoes
1 pound fresh asparagus, trimmed
1 cup cherry tomatoes
1-2 shallots, finely chopped
2 Tblsp extra virgin olive oil
Salt and freshly ground pepper to taste
Parmesan cheese, if desired

     Lightly oil or spray dutch oven.
     Pile asparagus in prepared oven, top with tomatoes and shallots.
     Drizzle with olive oil; season with salt and pepper.
     Depending on the size of your asparagus, roast at 400 degrees for 20 to 30 minutes or until tender. 
     Sprinkle with Parmesan cheese.
     Makes 2-4 servings.

Toss shallots, tomatoes and asparagus with olive oil and seasonings

Roast at 400 degrees for 20-30 minutes

Springtime on a platter