There can never be too many vegetables on the table! Not only are their vibrant colors appealing to the eyes but they contain key vitamins and antioxidants, which promote healthy vision. Asparagus is full of vitamins A, C and E. It also has the antioxidant duo lutein and zeaxanthin, which can help lower your risk of developing eye diseases like cataracts and age-related macular degeneration. As a bonus, these antioxidants can strengthen your immune system and serve as an extra layer of defense against seasonal illnesses.
I paired the asparagus with tomatoes for extra vitamin A and C. Let this roasted asparagus and tomatoes dish brighten your dinner table and add a boost of antioxidants to your diet!
Ingredients (serves 5):
2 bunches of fresh asparagus
1 cup grape tomatoes, halved
3 tbsp butter, melted
2 tsp balsamic vinegar
1 tbsp garlic, finely minced
¼ tsp sea salt
⅛ tsp pepper
- Preheat oven to 400 degrees.
- Snap off the ends of the asparagus spears, wash the asparagus and pat it dry. Scatter the asparagus and halved tomatoes across two pans. Set aside.
- Place the melted butter in a small bowl, and mix in the balsamic vinegar, minced garlic, sea salt and pepper. Pour this mix over the veggies and toss them with your hands to make sure they are all coated. Arrange the asparagus spears into a single layer (to allow them to cook evenly) and scatter the tomatoes on top them.
- Bake for eight minutes.
- Transfer it to a serving dish, sprinkle sesame seeds on top and serve it warm.