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