Fruits and Veggies - Fresh Canned Frozen

Roasted Asparagus & Cherry Tomatoes

From the Strive for Five at School! Resources
Adapted from The Naked Chef, Jamie Oliver

Preheat oven to 350°F
1 – 11” x 17” sheet pan
Portion: 4 spears
Cost per serving: $0.61
Yield: 6

1 lb (454 g) asparagus, fresh
3/4 lb (300 g) cherry tomatoes
2 tbsp ( 30 mL) canola oil
1 garlic clove, finely sliced
1/4 cup (50 mL) fresh basil or 1/2 tbsp (7.5 mL) dried basil
pinch salt
pepper, to taste
grated Parmesan cheese or chopped hard-boiled egg (for garnish)

1 Wash the asparagus; trim any woody stems at the base of the stalks.
2 Wash the cherry tomatoes.
3 Mix the oil and garlic and spread over the sheet pan. Lay the asparagus spears evenly over the pan, rolling them in the oil/garlic mixture.
4 Evenly distribute the cherry tomatoes over the asparagus. Break apart the fresh basil and scatter over the asparagus and tomatoes. Sprinkle with the salt and pepper.
5 Bake for 20–25 minutes, rolling the spears over in the pan every 10 minutes.
6 Serve each asparagus portion of 4 spears in the centre of a side plate with a cherry tomato on top and a slice of whole-grain toast (sliced on the diagonal) placed to 1 side. Garnish with some Parmesan cheese or chopped hard-boiled egg, if you like.

Tip: This is an easy way to prepare a large quantity of fresh asparagus. Check to make sure that the asparagus does not become soft and mushy; rather, it should hold its shape and absorb the flavours of the tomatoes, oil, and garlic that surround it.

Did You Know?

The asparagus is a vegetable. As a member of the lily family, it is related to onions, leeks, and garlic.

Green asparagus has its colour thanks to the process known as photosynthesis. Do you know what that is? It’s when sunlight produces a substance called chlorophyll in the cells of plants. The chlorophyll in the cells of the plants gives asparagus its green colour.

White asparagus has no chlorophyll because it is kept under the soil, where sunlight cannot
reach it.