Roasted Asparagus with Bursting Tomatoes and Feta

I know, asparagus are a spring crop. I know, tomatoes come to us in the summer. But hey, we live in a modern world with crops from all parts of the globe. And just look at this stunning combination – ruby-red tomatoes, the deep green of asparagus and the snowy sprinkling of crumbled feta. Come on, you’ve got to admit, this is a beautiful Christmas platter. This is so pretty, I might just need to create an entire menu around it. Suggestions anyone?

Roasted Asparagus with Bursting Tomatoes and Feta
1 bunch asparagus, trimmed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Handful Small Tomatoes
3 tablespoons chopped fresh thyme leaves
1/2 cup crumbled feta

Snap woody ends from each asparagus spear. Set aside.

Heat broiler to high.

Cover a baking sheet with foil. Spread trimmed asparagus evenly on the sheet pan. Drizzle with oil. Season with salt and pepper. Toss to coat evenly.

Place baking sheet under the broiler about 4 inches from heat and broil for 3 minutes. Remove pan and give it a quick shake to rotate the asparagus. Add small tomatoes and sprinkle everything with fresh thyme leaves. Place under the broiler until tomatoes beginning to blister, about 3 minutes longer.

Arrange asparagus and tomatoes on a serving platter. Sprinkle with feta and enjoy.

Tuscan Roasted Asparagus with Tomatoes and Parmesan

Side dishes are wonderful. In my opinion, side dishes are necessary – otherwise the meal is incomplete and lopsided. Even simple things like deli-sandwiches need a complimentary side such as a big pickle spear or some sort of creamy salad like macaroni or potato. Hot Dog – gotta have beans. Hamburgers scream for French Fries or onion rings. Side dishes are an important part of meal planning.

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