Recipe: Roasted Asparagus, Tomato, Olive, Garlic & Lemon

Asparagus is an excellent source of Vitamin A, Vitamin C and Folic Acid, all of which contribute to healthy brain functioning.


  • 3 bunches asparagus

  • 250g mini Roma or cherry tomatoes, halved lengthways

  • 1⁄3 cup (60g) pitted Kalamata olives, coarsely chopped

  • 2 cloves garlic, thinly sliced

  • 4 anchovy fillets, cut lengthways into thin strips

  • extra-virgin olive oil, for drizzling

  • Himalayan salt and freshly ground black pepper

  • 1 unwaxed lemon


  1. Preheat the oven to 200°C

  2. Snap o and discard the woody ends of the asparagus. Lay the asparagus on a large baking tray.

  3. Scatter the tomatoes, olives, garlic and anchovies over the asparagus. Generously drizzle with olive oil. Season with salt and pepper.

  4. Roast for 15-20 minutes, until the asparagus is tender and tomatoes softened.

  5. To serve, transfer onto a large serving plate. Finely grate lemon zest over the top.

Pairs perfectly with a main dish or enjoy on its own for a light dinner or snack.

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