Sunday, April 22, 2018

Roasted Asparagus and Cherry Tomatoes Side Dish


Looking for a light side that makes a lovely presentation? Asparagus are always a hit!
Asparagus are a delicacy that are now in season, and there are so many wonderful ways to enjoy them. This colorful roasted asparagus and cherry tomato side dish was a star at a recent luncheon I hosted for a few neighbors. It seems everyone appreciates lower calorie and lighter healthier options! Of course vegetables are naturally gluten free.



Asparagus have surprising nutritional benefits. 
1. Asparagus contains a wealth of antioxidants. Antioxidants  are known to fight free radicals in the body which contribute to aging and inflammation,
2. Asparagus contain a substance called glutathione ( which is also found in Brussels sprouts, kale and avocados) . Glutathione helps the body detox and fight inflammation and free radicals.
3. Asparagus contain asparagine which is an amino acid that has a natural diuretic effect which can help remove bloat and flush out salts in the body.
4. Asparagus provide a good amount of fiber, Vitamin K, Vitamin C and folate- all necessary for good health.



 I love my asparagus roasted 
 Asparagus roast up quickly, taste wonderful, and are just as good at room temperature as they are   coming from a piping  oven. Asparagus roast in just 10-12 minutes ( depends how thick the   asparagus)  at 425 degrees.  I simply toss them in olive oil and a little Himalayan salt, lay them on a parchment covered cookie sheet, and place them in the pre- heated oven !



 April and May Are the Season for Asparagus
 I try to take advantage of eating asparagus during their short season. I have a variety of recipes worth trying..Asparagus are key players in my roasted vegetable tray idea,  and I also enjoy creamy asparagus soup which can be whipped up in 10 minutes since asparagus cook up so quickly. Asparagus tips can also be tossed into pasta like in my lemon/garlic mushroom and asparagus pasta  recipe. Click here to see how to select asparagus.

Vegetables are an important component of a gluten free diet and every diet. More and more research is pointing out the benefits of a plant based diet in the fight against diseases.

Although I an a vegetarian and I do eat eggs and dairy, in light of all the research I am trying to cut back and focus as much as I can on my plant based recipes ( vegan recipes) .

Example of a delicious and filling plant based dinner: 

1. Lentil soup ( made in 16 minutes in the Instant Pot)
2. Hearts of Palm, avocado, and chick pea salad
3. Layered  Portobello mushroom with sauteed spinach
4. Roasted asparagus and roasted cherry tomatoes

The entire meal is vegan ( plant based) , hearty, healthy, delicious and filling.



Roasted Asparagus and Roasted Cherry Tomatoes

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Serves : 4 

Ingredients: 
1 pound of fresh asparagus, washed and snapped ( see my notes below)
1/2 pint container of cherry tomatoes ( washed and cut in half)
1/4 cup of olive oil or olive oil spray
Himalayan salt to taste

Directions: 
Preheat oven to 425 degrees
Toss asparagus in olive oil or spray with olive oil. Toss Cherry tomatoes or spray with olive oil spray. Place asparagus on a parchment lined cookie sheet and place cherry or grape tomato halves on another parchment lined cookie sheet. Place booth cookie sheets in the oven and roast for 10-12 minutes. Remove, allow to cool, and then arrange on a serving plate.

My Notes

1. Asparagus have woody ends which can be snapped off easily.
Rinse well and then simply break off the ends that are the woody end. The woody end may appear white. The asparagus usually snap at just the right place. There is no need to even use a knife.

2.  Personally, I like my veggies plain, but if you would like a dressing- try my 

Dressings to dress your vegetables or salads

7 comments:

  1. I love asparagus prepared at any way, but roasting definitely brings out the best flavour of this spring veggie. This looks so yummy!

    ReplyDelete
    Replies
    1. Angie,
      I feel the same way- roasting brings out the best flavor of this and most veggies

      Delete
  2. I love roasted vegetables and this is one of my favorite combos, Judee!

    Shirley

    ReplyDelete
    Replies
    1. Shirley,
      This combo certainly is pretty and it does taste great! Usually I make whatever I happen to have in the fridge.

      Delete
  3. I was so ecstatic this recipe didn’t need an instant pot, I ran to make it. All almost-kidding aside, it turned out to be a real treat, and yes, gorgeous.
    Do you or anyone else out there do what I do — peel the snapped off stems of their unchewable ends and fibers? They then roast succulently along with the asparagus proper, as well as make the most delicate crudité for dipping or plain raw snacking.

    ReplyDelete
  4. Ok friend,
    I got the message!! and thank you for the great tips on peeling the snapped off stems. I had no idea- mine went in the disposal... Next time..

    ReplyDelete
  5. I love this combination for Roasted Vegetables! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

    ReplyDelete

Thank you for your comment - Your feedback is appreciated and lets me know who is reading my posts!

Printfriendly