Last weekend, I visited my sister down at the Jersey Shore and we went to the Brigantine Farmers Market on Saturday morning to buy some Jersey Fresh produce. I picked up some Jersey Fresh tomatoes, asparagus and basil. I was excited to use these Jersey gems, so I created this dish to feature these tasty treats! The juice that is produced from roasting the veggies and especially the tomatoes will make your mouth wanting more!

Ingredients:

• 1 bunch of asparagus (with hard ends cut off / removed)
• 5 cloves of garlic chopped
• 2 T olive oil
• 2 T Sherry
• ¼ teas salt
• ¼ teas black pepper
• 1 tomato sliced then halved and quartered
• 5-6 pepperoncini peppers with stems removed and chopped
• ¼ cup shredded asiago cheese
• ¼ cup shredded parmesan cheese
• 1/8 teas crushed red peppers (optional)
• 2 T of chopped fresh basil
• Juice of a lemon

Directions:

1. Preheat oven to 400.
2. In a small mixing blow, whisk together olive oil, sherry salt, and black pepper.
3. Then in a large mixing bowl, combine asparagus, garlic and contents of the small bowl from the above step.
4. In a large glass baking pan, spread out the asparagus.
5. Then evenly drizzle the remaining dressing / garlic from the mixing bowl over the asparagus.
6. Then evenly place the tomatoes and pepperoncini peppers on top.
7. Then evenly sprinkle the cheese.
8. Then sprinkle the crushed red peppers on top (if you would like a bit of a spicy kick).
9. Roast in the oven for 20 minutes.
10. Remove from oven, top with fresh basil and finish off with lemon juice.