ROASTED ASPARAGUS WITH STUFFED TOMATOES PROVENCAL

Updated at: Thu, 17 Aug 2023 04:06:04 GMT

Step 1

Since they are slightly more labor intensive, begin by prepping your tomatoes. Slice your romas in half lengthwise, removing the inner seeds as thoroughly as possible (see the bottom tomatoes in the below pic).

Step 2

Combine shallots, cheese, garlic, chopped parsley, and breadcrumbs in a small bowl, and sprinkle your tomato halves with salt and pepper. Stuff your tomatoes with your bread mixture, and place onto an aluminum foil lined baking dish. Drizzle generously with olive oil.

Step 3

To prep your asparagus, first snap off the tougher end of the asparagus spear-- it should break naturally if you bend from the end with one hand and about 4 inches from the end with the other.

Step 4

Space your asparagus out on another aluminum lined banking sheet, drizzling with olive oil and sprinkling lightly with a pinch of salt and pepper each.

Step 5

About 20 minutes before eating, preheat your oven to 400. Bake tomatoes first for 15 minutes, and put asparagus in when you have 6-7 minutes remaining.

Step 6

Serve asparagus with a squeeze of fresh lemon, and tomatoes with basil garnish, on individual plates or a single dish

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