Recipe courtesy of Main Street Market, Egg Harbor. Edible Door asks its advertisers to share some of the recipes that are featured on their menus, come from their markets or are the particular favorites of retailers. Thanks to the contributors and we hope you enjoy.
Ingredients
- 12 ounces thin asparagus spears, bottoms trimmed
- 3 cloves garlic, minced
- 1-1/2 cups halved grape tomatoes
- 2 Tbls extra-virgin olive oil
- ½ tsp coarse salt
- ¼ tsp smoked sweet paprika
- 1 tsp lemon oil, optional
Instructions
Heat convection oven to 400 degrees or a conventional oven to 425 degrees. Combine the asparagus, garlic, tomatoes, olive oil, salt and paprika in a large oven-safe skillet. Toss to coat the asparagus with the mixture.
Roast, stirring occasionally, until the asparagus is crisp-tender, about 10-12 minutes depending on the thickness of the spears. Arrange the asparagus in a serving bowl; top with the tomato mixture and all the pan juices. Drizzle the lemon oil, if using.
Serves 4
