ROASTED AS­PARA­GUS, TOMATO, OLIVE, GAR­LIC AND LEMON

ZOOMER Magazine - - THIS ISSUE IS DELICIOUS GARDENING -

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.

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