2 cups asparagus, trimmed and cut into 1 ½” pieces
2 cups cherry tomatoes
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
Salt and freshly ground black pepper, to taste
Preheat oven to 425 degrees.
Toss all ingredients together in a medium bowl.
Pour onto a cookie sheet or a 9 x 13 glass baking dish.
Roast vegetables for 15 minutes or until just tender.
You can toss this combination with pasta or a grain (such as brown rice or quinoa) for a quick meal. Asparagus are in season right now so be sure to look for them at your local farmers market!
Recipe from http://jeanetteshealthyliving.com/