Skip to main content
BROWSE

View Recipe

ROASTED ASPARAGUS WITH TOMATOES

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 6
INGREDIENTS
  • 1-1/2 pounds fresh asparagus spears, trimmed
  • 4 teaspoons extra virgin olive oil, divided
  • 1/4 teaspoon salt
  • 2 teaspoons finely chopped garlic
  • 1 or try hunt's® organic can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 2 teaspoons Juice of 1 lemon
  • 3 tablespoons Culinary Circle Crumbled Goat Cheese
DIRECTIONS

Preheat oven to 450°F. Spread asparagus in single layer on shallow baking pan. Drizzle with 3 teaspoons oil; gently rub to coat evenly. Sprinkle with salt. Bake 10 minutes or until tender, shaking pan to turn spears once.

Meanwhile, heat remaining 1 teaspoon oil in small saucepan over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add drained tomatoes and cook 4 minutes more or until liquid has evaporated and tomatoes are hot, stirring occasionally. Stir in lemon juice.

Place asparagus in serving dish; top with tomato mixture and cheese. Serve immediately.