• 28 asparagus tips
  • 400g cherry tomatoes
  • 1 large lemon
  • 2 tablespoons extra virgin olive oil


  • STEP 1
    Lay out asparagus tips on a baking tray, trimming bottom third off before hand if necessary. Sometimes this tough end will already have been removed by the store before being sold.
  • STEP 2
    Half all the cherry tomatoes and scatter them in the baking tray with the asparagus tips.
  • STEP 3
    Squeeze the lemon and pour the juice over the asparagus and tomatoes and set the squeezed lemon halves on the baking tray also.
  • STEP 4
    Drizzle the olive oil over everything and season with sea salt and freshly ground black pepper. Place in oven at 180°C for about 20 mins until roasted. Really tasty served as side dish with fish or chicken.

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