ROASTED ASPARAGUS
This is a quick and easy side dish – even my daughter enjoyed it and she doesn’t usually eat asparagus!
2 bunches of asparagus
4 mushrooms
bacon pieces
sundried tomatoes
Calamata olives
2 tablespoons olive oil
salt and pepper to taste
grated Parmesan cheese
Preheat oven to 180ºC.
Trim the white ends off of the asparagus and place asparagus on a baking tray.
Place the mushrooms, tomatoes, olives and bacon on top.
Drizzle with olive oil and sprinkle with salt and pepper.
Toss gently with hands to coat evenly.
Sprinkle with cheese and bake for 15 to 20 minutes.
Note – I used raw ingredients and it also might be an idea to first cook the bacon before use.
Recipe and photo: Louise Venter
Done