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
Preheat the oven to 200°C
Snap o and discard the woody ends of the asparagus. Lay the asparagus on a large baking tray.
Scatter the tomatoes, olives, garlic and anchovies over the asparagus. Generously drizzle with olive oil. Season with salt and pepper.
Roast for 15-20 minutes, until the asparagus is tender and tomatoes softened.
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.