Celebrating Earth Day -40 Years Later-with Asparagus and Heirloom Cherry Tomatoes

Asparagus with Heirloom Cherry Tomatoes, Basil and Garlic

2 pounds asparagus
@ 1/4- 1/3 C. extra virgin olive oil
1 pint mixed heirloom cherry and pear tomatoes (I halve some of the larger ones)
@ 6 basil leaves, torn or snipped with kitchen shears
2 3 cloves of garlic, minced
Freshly ground black pepper
Kosher salt

Trim the tough ends of asparagus spears, toss them in half the olive oil, sprinkle with salt and pepper, then roast in a 375 degree oven, until just tender @7-8 minutes. Remove from the oven and arrange on a platter.

Heat the remaining olive oil in a large sauté pan. When the oil is hot, add the cherry tomatoes and sauté quickly until a few tomatoes just begin to burst. Then throw in the garlic and basil,  and slat and pepper, if desired. Pour immediately over the plated asparagus.

Enjoy!

Gisele