ROASTED ASPARAGUS, TOMATO, OLIVE, GARLIC AND LEMON
Serves 4 to 6
These flavours blend so beautifully, as do the nutrients, with the oilsoluble antioxidants in the tomato and asparagus made more available for the body to use by the olive oil. Garlic contains around 200 health-giving compounds including quercetin and allium, which is antibiotic and antiviral, making it excellent for both problem skin and when you are ailing.
3 bunches asparagus 250 g mini Roma (plum) or cherry tomatoes, halved lengthwise ⅓ cup pitted Kalamata olives, coarsely chopped 2 cloves garlic, thinly sliced 4 anchovy fillets, cut lengthwise into thin strips Extra-virgin olive oil, for drizzling Himalayan salt Freshly ground black pepper 1 unwaxed lemon
Preheat the oven to 200 C (400 F).
Snap off and discard the woody ends of the asparagus. Lay the asparagus in a large baking sheet. Scatter the tomatoes, olives, garlic and anchovies over the asparagus. Generously drizzle with olive oil. Season with salt and pepper.
Roast in oven for 15 to 20 minutes or until the asparagus is tender and tomatoes softened.
To serve, transfer onto a large serving plate. Finely grate lemon zest over the top. Excerpted from The Beauty Chef by Carla Oates. Copyright 2017. Excerpted with permission from the publisher Hardie Grant Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. For more recipes, go to everythingzoomer.com/the-beauty-chef.