Ingredients
Scale
1 bunch asparagus, trimmed
1 tbl olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
Salt and pepper
For the tomatoes:
4 ripe tomatoes on the vine, chopped and seeded
10 large basil leaves, chiffonade, plus some for garnish (I love Gotham Greens Basil)
3 cloves of garlic, minced or pressed through a garlic press
salt and pepper to taste
3 tbl Pompeian olive oil
1 tbl grated parmesan for garnish
Instructions
Preheat oven to 400 degrees F.
Toss asparagus in olive oil, garlic powder, salt and pepper. Place on a lined baking sheet.
Bake asparagus for 10 minutes or until fork tender.
Chop and marinate tomatoes with olive oil, basil, garlic, salt and pepper for at least one hour.
Top asparagus with marinated tomatoes, garnish with freshly grated parmesan