Chef Nick's Roasted Asparagus and Cherry Tomatoes - WSMV News 4

Chef Nick's Roasted Asparagus and Cherry Tomatoes

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Serves 4-6

1 Bunch asparagus trimmed

1 Cup red cherry tomatoes

1 Cup yellow cherry tomatoes

1 Bunch flat leaf Italian parsley

2 Lemons

2 Cloves garlic

¼ Cup extra virgin olive oil

Salt and pepper to taste

Preheat oven to 425 degrees. Trim one inch off bottom of asparagus spears and set aside. While oven is heating prepare gremolata. Clean and dry parsley leaves. With a micro plane or zester, zest lemons and garlic. Chop parsley and mix with lemon zest and garlic. Toss asparagus and tomatoes in olive oil, salt and pepper to evenly coat. Place on baking sheet in oven for about 15 minutes till tomatoes are blistered and asparagus is starting to brown on edges. Remove from platter and toss with some of the gremolata. Arrange on platter and top with remaining gremolata and serve.

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