Serve as a deliciously healthy lunch or light dinner or even as a side to a meat dish.

 

Serves 4-6

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Ingredients

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3 bunches of asparagus

250g cherry tomatoes, halved

60g olives, coarsely chopped

2 garlic cloves, thinly sliced

extra virgin olive oil, for drizzling

Salt and freshly ground black pepper

Zest of 1 unwaxed lemon

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Method

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Preheat the oven to 200ºC.

 

Snap off and discard ends of asparagus, then lay on a large baking tray.

 

Scatter the tomatoes, olives and garlic over the asparagus and then drizzle with olive oil. Season with salt and pepper.

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Roast for 15-20 minutes, until the asparagus is tender and the tomatoes have softened.

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To serve

Finely grate the lemon zest over the top.

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