roasted asparagus & roasted cherry tomatoes

this entire 24 hours was in part driven by my desire to oven roast some cherry tomatoes (a 4 hour process and one frowned upon by those concerned with the footprint they leave on this earth). so instead i thought about roasting in a more general and socially conscious sense and the dizzying highs that such moderation and restraint can bring. besides, who wants to spend over 4 hours, watching with anxious anticipation as the flavour of a cherry tomato slowly and shriveledly concentrates itself? its not like id find transformation on a molecular or gastronomic level fascinating. and its not like id later write a passive aggressive post about the whys and hows it never came to pass. instead, what i came up with was this. i dont feel i need to go into too much detail because roasting is not rocket science. alongside the fish were some palate-ally and aesthetically pleasing vegetables. use whatever you have. i went with a couple of potatoes on account of total lack of imagination (though i did have an inkling, a bit of a feeling, that they would take to my romesco like a hungry harold saxon to a piece of red meat), tomatoes and asparagus…for the colours, for the properties but mainly because i enjoy the staggered entry into the oven when working with vegetables of such varying proportions and densities.

roasted vegetables – ingredients

2 new potatoes (par boiled in boiling salted water for 20 minutes

2 bunches of asparagus

1 vine of cherry tomatoes

4 cloves garlic

olive oil


bunch of basil


first par-boil the potatoes in boiling salted water for 20 minutes. drain them and cut into discs (slices to you and me) – about 2-3cm thick…depending on the size of your mouth and later your stomach. put on an oven tray. while they are still hot season well with salt and pepper. then toss with olive oil, 2 whole unpeeled cloves of garlic and rosemary and bake in oven at 200 degrees for 30-40 minutes.

remove after 30-40 minutes and place vine of cherry tomatoes along side. score the tops toss tomatoes in some olive oil, 2 cloves of garlic finely chopped, some torn up basil and season with salt and pepper. put the tray back into the oven to roast for another 15 minutes.

finally, the asparagus only needs about 5-10 minutes so put this in last. place on the same tray as potatoes and tomatoes and toss in olive oil and season with salt and pepper. i like to dot it with butter…generally no ones watching and even if they are, what youre doing is probably of little interest.


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