Roasted Asparagus with Grape Tomatoes, Garlic, and Pancetta

Standard

This one of those recipes that comes to mind on the fly when you have veggies in the fridge and need something to do with them. Last night I was making a meal for my Food Star Friday segment and had the recipes all picked out. When when WHEN will I learn to read ahead? I mean I go over the recipe to check ingredients but I am soooo bad about not reading the recipe thoroughly until the night I am making it. Well it bit me in the butt this time. I was going to make deep fried asparagus but when it came time to prep everything for the meal i look down and read “Soak asparagus in buttermilk for 12 to 24 hours” oh cr@p what am I going to do now?

My answer was to hit the fridge and pull out all of the veggies I had. I lined them up on the counter and looked them over. I probably looked like a drill instructor making sure his troops were staying in line. I then walked down the line and “shopped” for the items I thought would go well together. Satisfied with my choices I put the rest of the veggies back in the fridge with a promise that I would use them soon.

Once I made my choices I just knew they would be awesome together. I just hoped Kevin would feel the same. Into the oven they went and 10 minutes later I pulled out the yummy smelling goodness that once were random ingredients. WOW I was a happy camper. Kevin came in and the first thing he said was “What smells so good?” yesssssssss I love hearing that! And I am happy to say it tasted as good as it smelled.

Roasted Asparagus with Grape Tomatoes, Garlic, and Pancetta 
1 bunch pencil thin asparagus
1 cup grape tomatoes
4 cloves garlic, chopped
1/4 pound diced pancetta
1 lemon, juiced
Olive oil for drizzling
Salt and pepper
Preheat oven to 500 degrees F
Hold one of the asparagus spears and bend it till it snaps, use that as a guideline to trim the rest of the bunch. Throw away the woody ends and scatter trimmed asparagus on a rimmed cooking sheet. Scatter grape tomatoes, garlic, and diced pancetta on cooking sheet as well. Drizzle with olive oil and season with salt and pepper. Toss to combine and spread out into an even layer on the cooking sheet. Roast in oven for 10 minutes.
Remove from oven and place in a large bowl, making sure to scrape all of the roasted garlic from the sheet. Add lemon juice and toss. Salt if necessary. Serve warm
Advertisements

About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

10 responses »

  1. sounds and looks so yummy. I love asparagus. I made the mistake years ago of trying it out of a can and never ate them again. then my sister baked some fresh ones in the oven with some lemon pepper seasoning and told me to try it..and have loved them ever since. cant get enough of them. Thank you

  2. Oh Shari I know what you mean, as a kid my Mom always used the canned kind. Once I caught the foodie bug I started using fresh for everything and love it. It is the hands down favorite veggie in this household!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s