Roasted green asparagus and cherry tomatoes, topped with feta and dressed with olive oil and balsamic vinegar. Only a few ingredients and very little work, but the resulting dish is worth being served at a dinner party. Or any other time during the short asparagus season, I found this dish to be so good that I keep making it over and over again.
It makes an ideal dinner, when you want to cut down on carbs, but don’t feel like being long in the kitchen. Of course, you will still have to make some sandwiches for the kids – I dare you to name me a kid who would eat asparagus, I’ve never heard of one until now – but otherwise just mix all the ingredients together on a baking tray and put them in the oven for about 15 minutes.
This recipe is supposed to serve 4 people, but my husband and I can deal with it on our own. It only has 120 calories pro portion when 4 people are eating, so 240 if you only share it with your husband, and that is still not a big deal. I found this recipe in an older issue of Good Food Magazine, that is why I can tell you about the calories… 🙂
In my last post Asparagus with Sauce Hollandaise I mentioned some of the differences between the white and the green asparagus. So basically, they are quite the same, white asparagus being grown under the earth while green asparagus grows in the sun, thus developing the green color. The fact that it grows above the ground makes it not only green, but also healthier than the white asparagus. I mean, they are both healthy, they’re vegetables after all, but the green asparagus has more vitamins and minerals than the white sort.
I found out that the botanical name of asparagus is Asparagus officinalis, which translated from Latin means nothing else than remedy or medicine. It seems that the Romans recognized so long ago the health benefits of asparagus.
Asparagus is a natural diuretic and thus recommended for people who tend to retain water in their body’s tissues – I used to eat a lot of it while I was pregnant, especially during the first pregnancy, my feet were the size of baby elephants. Actually that was actually the first time that I ate asparagus (I only knew it by name during my childhood), I was desperate about my swollen and aching feet and searched for advice online. I read about the benefits of asparagus, so during that pregnancy spring I ate tones of asparagus and rice, which also seems to help against water accumulation.
Also asparagus is full of anti-oxidants and this, according to new research, might help slow the aging process. And it seems that asparagus might also help fighting some forms of cancer as well.
So keep eating asparagus people, the season is short, the taste amazing and the benefits huge.
- 500 g/ a bit more than 1 lb green asparagus
- 350 g/ 12.3 oz cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 60 g/ 1 oz feta
- salt and freshly ground black pepper
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Remove the woody, lower third of the asparagus stalks. Halve the cherry tomatoes. Place both vegetables on the baking tray, add the oil, the vinegar, salt and pepper to taste. Mix well with your hands.
- Place the tray in the oven and bake for about 15 minutes or until the asparagus is done to your liking. I like it when it still has some bite.
- Crumble the feta over the vegetables in the tray and serve immediately.
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