Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, asparagus with roma tomatoes. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Asparagus with Roma tomatoes is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Asparagus with Roma tomatoes is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have asparagus with roma tomatoes using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Asparagus with Roma tomatoes:
- Take 1 bunch asparagus
- Prepare 1 tbsp olive oil/coconut oil
- Make ready 1/2 cup sunflower kernels
- Prepare 1 garlic salt/pepper to taste
- Get 2 Roma tomatoes
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus. Scatter over the asparagus, cherry tomatoes and thyme.
Steps to make Asparagus with Roma tomatoes:
- Heat oil/coconut oil in skillet
- Place bunch of asparagus in oil and cook for about 5 minutes
- Dice tomatoes and place in skillet and cook to your doneness
- Sprinkle with seasoning and enjoy!!
For this oven-roasted asparagus recipe, trim the asparagus to remove tough ends and cut cherry tomatoes in halves. Toss with olive oil, minced garlic, lemon juice, nutritional yeast flakes, and salt. Place asparagus, tomatoes in a single layer on a prepared baking sheet. In a medium pan, place tomatoes, olive oil and balsamic vinegar and cook on medium heat until the tomatoes become. Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of its slender and firm nature.
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