TOMATOES, GARLIC & EVOO – O-Live & Co.

Ingredients

• 2 pounds pencil asparagus, woody ends trimmed
• 2 cups cherry tomatoes, washed and stemmed
• 12 cloves garlic, peeled and smashed
• 1/4 cup Extra Virgin Olive Oil O-live
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh lemon juice, reserve lemon halves
• Preheat the oven to 400 degrees F.
• In a large bowl, combine the asparagus, tomatoes and garlic.
• Drizzle with the olive oil and season with the kosher salt and pepper.
• Toss to coat, then transfer to a large baking sheet with sides.
• Drizzle the lemon juice over the asparagus, add the lemon halves to the pan, and place in the oven.
• Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20-25 minutes.
• Remove from the oven and serve hot or at room temperature