Roasted Asparagus, Tomatoes and Feta

Our local farmer’s market was bustling with customers this morning which I always love to see. It’s so fun as a chef (and as a huge veggie fan in general) to watch the variety of local produce increase as the summer progresses. Today there was a plethora of asparagus which is one of my favorite veggies to enjoy this time of year. This recipe is extremely simple, but bursting with flavor! It’s great served with grilled meats and seafood or you can serve it on it’s own over a bed of wild rice or quinoa.

1. Preheat oven to 475.
2. Place asparagus and tomatoes in a single layer on a rimmed baking sheet. Sprinkle with garlic and crumbled feta and drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes.

3. Once out of the oven, allow the veggies to rest on the baking sheet for 5 minutes. Transfer veggies to a serving dish and sprinkle with chopped pistachios. Enjoy!

Roasted Asparagus, Tomatoes and Feta

Serves 4

All you need:

1 bunch fresh asparagus (about 1 pound), tough ends trimmed

1 pint cherry tomatoes

3 peeled garlic cloves, finely chopped

1/4 cup crumbled feta cheese

2 tablespoons olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper, to taste

1/4 cup roasted salted shelled pistachios, chopped

All you do:

1. Preheat oven to 475.
2. Place asparagus and tomatoes in a single layer on a rimmed baking sheet. Sprinkle with garlic and crumbled feta and drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes.
3. Once out of the oven, allow the veggies to rest on the baking sheet for 5 minutes. Transfer veggies to a serving dish and sprinkle with chopped pistachios. Enjoy!