Lemon & Balsamic Roasted Asparagus

Ingredients:

• 1 bunch of Asparagus

• 1 tbsp of balsamic vinegar

• 2 tbsp of lemon juice

• 1/2 punnet of cherry tomatoes

• 2 garlic cloves

• 1/4 cup pecans, coarsely chopped

• 1 tbsp of extra virgin olive oil

• Salt and pepper to taste

Optional Garnish:

• Fresh chilli

• Dried chilli flakes

Directions:

1. Preheat the oven to 150 degrees C. Line a baking tray with parchment paper and place the asparagus, cherry tomatoes and garlic on the tray. Drizzle olive oil over all ingredients and using your hands toss until all is evenly coated. Place in the oven for 10-12 minutes, or once the cherry tomatoes look sizzling/roasted enough.

2. Meanwhile to a non stick pan over high heat, add in chopped pecans. Pan fry until crunchy (about 4-5 minutes) and then remove from heat and set aside.

3. Remove the tray from the oven after 10-12 minutes and transfer 3/4 of the cherry tomatoes to a blender. Remove skins from garlic and place in the blender, add 1 tbsp of lemon juice and 1/2 tbsp of balsamic vinegar and blitz until a puree is formed.

4. Transfer the asparagus to a bowl and top with 1 tbsp of lemon juice and 1/2 tbsp of balsamic vinegar. Toss until asparagus is evenly coated.

5. Plate your dish by adding asparagus to a large plate. Top with the tomato purée, remaining whole cherry tomatoes and pecans. Serve hot and for some spice garnish with fresh or dried chilli, salt & pepper.