Asparagus with Tomatoes and Lemon Mustard Dressing
—·Australian
Asparagus with Tomatoes and Lemon Mustard Dressing
Ingredients
- 240g cherry truss tomatoes
- Olive oil spray
- 3 bunches asparagus, woody ends trimmed
- Zest from 1/4 lemon
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- Shaved parmesan, to serve
Instructions
4 steps
- 1
Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place the tomatoes on the tray.
- 2
Spray with oil. Season with salt and pepper. Bake for 15-20 minutes or until the tomatoes start to collapse.
- 3
Meanwhile, bring a large frypan of water to the boil. Reduce heat to low and bring to a gentle simmer. Add half the asparagus and cook for 2-3 minutes or until bright green and tender yet crisp. Refresh under cold running water. Drain. Repeat with the remaining asparagus. Arrange on a serving platter.
- 4
Whisk the lemon zest, extra virgin olive oil, lemon juice and mustard in a bowl. Season with salt and pepper. Drizzle the dressing over the asparagus or serve on the side. Top with the tomatoes and parmesan.
Progress
0 / 4 steps
