Roast tomatoes with asparagus & black olives

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1. Preheat the oven to fan 180C/conventional 200C/gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter with the garlic. Roast in the oven for 15 minutes.
2. Lay asparagus flat in a large frying pan over a medium heat. Splash with 3 tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they're hot and evenly coated with oil.
3. Remove tomatoes from oven and pour off the excess juice. Push tomatoes to one side of tray and lay asparagus next to them. Return to oven and roast for 15 minutes. Sprinkle with the olives before serving warm or at room temperature. Vegetables can be done up to two hours before serving and kept at room temperature.

Per serving

102 kcalories, protein 3g, carbohydrate 5g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.18 g

Latest comments and suggestions

• RooBee

  23 June 2008

  RooBee rated and commented on this recipe

  

  Dıd thıs as a starter for a DP... it worked well and tasted delicious - but then I do love garlic, asparagus and tomatoes!

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• Charlie

  04 January 2009

  Charlie commented on this recipe

  My brother, a very good cook, made this as a starter. It was delicious! He baked the asparagus. tomatoes and garlic together before adding the olives and it worked fabulously! Off to buy some asapargus now to make it myself!

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• lolli

  11 January 2009

  lolli commented on this recipe

  i'm going to try this for a special birthday dinner for my mum~in~law next week cos it sounds so good!

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• Moosy

  03 May 2009

  Moosy rated and commented on this recipe

  

  Followed recipe to the letter and tasted delicious, one of my regular starters now when entertaining. Definitely recommend!

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• kristina

  10 June 2009

  kristina commented on this recipe

  I made this for a large bbq party we had last month. It was amazing, we couldn't get enough of it. Definitely one of my regular dishes now, especially when asparagus is plentiful and cheap as it is at the moment. I put the olives in quite late and it worked well. Anybody have any ideas for the gorgeous tomato juice you drain off half way? (dunking bread was v nice... anything more sophisticated?!)

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• Frantic Flapjack

  12 June 2009

  Frantic Flapjack rated and commented on this recipe

  

  This was really lovely and very simple to make. Served with baked salmon and the crispy new potato bake on this site.

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• Cara82

  11 August 2009

  Cara82 rated and commented on this recipe

  

  A love this as a starter or side dish. I find vine cherry tomatoes are even better and look great as a little bundle (vine still attached) on top of the asparagus. Always a crowd pleaser, and its looks like I've gone to a lot of work!

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Ingredients

• 750g cherry tomatoes
• extra-virgin olive oil
• 6 garlic cloves , peeled and halved
• 24 asparagus spears
• a handful of black olives , stoned and chopped

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Serves 8

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Ingredients

• 750g cherry tomatoes
• extra-virgin olive oil
• 6 garlic cloves , peeled and halved
• 24 asparagus spears
• a handful of black olives , stoned and chopped

Per serving

102 kcalories, protein 3g, carbohydrate 5g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.18 g

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