What better way to celebrate fresh veg than a platter of sweet roasted asparagus and toms for a side dish to accompany a simple roasted lamb, chicken or plant based main?!  

INGREDIENTS:

• 4-5 bunches of asparagus

• 2 punnets snacking toms in a variety of colours

• Caramelised balsamic vinegar

• 1 tbsp pine nuts

• 2 tbsp parmesan cheese finally grated

• 1 handful of basil leaves torn up

• Olive oil

• Pinch sea salt

 METHOD: 

1. Pre-heat the oven to 180° degrees (fan forced).

2. Chop off the asparagus ends (1cm), using a peeler peel the skin off the ends up to 3-4cm up the stalk. If they are very young and not woody at the ends this part can be skipped.

3. Place the asparagus in a large ceramic baking dish and drizzle over the top with 1 tbsp olive oil, toss to coat all sides. Back in the oven for 20-25 minutes until they are soft and the tips start to slightly char.

4. Add the tomatoes whole in to a smaller baking dish, drizzle over with a little olive oil, a good pinch of sea salt and 1/2 tbsp caramelised balsamic vinegar. Bake in the oven at the same time as the asparagus for 20-25 minutes.

5. Once the vegetables are cooked serve them on a large serving dish with another good drizzle of caramelised balsamic vinegar, the basil leaves torn up, followed by the parmesan cheese sprinkle over the top and the pine nuts.

Serves: 4 (side dish)

Prep time: 15 minutes

Cook time: 20-25 minutes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.

N.B: Make this recipe vegetarian by supplementing the Parmesan with Nutritional yeast!