Monday, 7 June 2010
Roasted green asparagus with tomatoes and balsamic vinegar
500 g green asparagus
250 g cherry tomatoes
freshly ground black pepper
1/2 tsp demerara sugar
extra virgin olive oil
1 tbsp balsamic vinegar
balsamic glaze (optional)
1. Clean and wash the asparagus and tomatoes, the dry and place into a large roasting try.
2. Season the asparagus with pepper and salt. Season the tomatoes with pepper and sprinkle with sugar.
3. Drizzle on the balsamic vinegar and olive oil.
4. Bake at 220 °C-240 °C for approx. 20 minutes. Optionally drizzle with balsamic glaze and serve immediately.