Roasted Asparagus with Tomatoes and Olives
Ingredients
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2 cups cherry tomatoes
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½ cup Kalamata olives
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1 garlic clove
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2 tablespoons extra-virgin olive oil
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1 bunch asparagus
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½ teaspoon salt
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¼ teaspoon black pepper
Tools
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garlic crusher
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medium bowl
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wooden spoon
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measuring cups
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measuring spoons
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June Pan
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June Oven
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Preferences
Start the tomato medley
Place the tomatoes and olives in a medium bowl. Crush the garlic to a paste with a garlic crusher, mortar and pestle or knife and add it to the bowl.
2 cups cherry tomatoes
½ cup Kalamata olives
1 garlic clove
medium bowl
measuring cups
garlic crusher
Add oil and mix
Add the olive oil to the medley. Gently mix the medley together with a spoon.
2 tablespoons extra-virgin olive oil
measuring spoons
wooden spoon
Place the asparagus on the June Pan
Arrange the asparagus spears in a single layer on the June Pan.
1 bunch asparagus
June Pan
Add the tomato medley
Pour the tomato medley over the asparagus. Use your hands to gently toss the vegetables together, mixing until they are evenly coated in oil and garlic. Push the tomato and olives to the edges of the June Pan, keeping the asparagus in the middle, so the vegetables are in a single, even layer.
Season the vegetables
Sprinkle the salt and pepper evenly over the vegetables. Set cooking preferences using the button below.
½ teaspoon salt
¼ teaspoon black pepper
Roast the vegetables
Place the vegetables on the middle shelf of the June Oven. Roast about 13 minutes, until the tomatoes have burst and the asparagus is tender. June will notify you when the vegetables are ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Add lemon juice and serve
Remove the vegetables from the June Oven and transfer them to plates or a serving platter. Squeeze the lemon wedges over the vegetables before serving.
lemon wedges
