Roasted asparagus, tomato, olive, garlic and lemon

These flavours blend so beautifully, as do the nutrients, with the oil-soluble antioxidants in the tomato and asparagus made more available for the body to use by the olive oil.


  • 3 bunches asparagus
  • 250g mini Roma or cherry tomatoes, halved lengthways
  • 1⁄3 cup (60g) pitted Kalamata olives, coarsely chopped
  • 2 cloves garlic, thinly sliced
  • 4 anchovy fillets, cut lengthways into thin strips
  • extra-virgin olive oil, for drizzling
  • Himalayan salt and freshly ground black pepper
  • 1 unwaxed lemon


  1. Preheat the oven to 200°C.
  2. Snap o and discard the woody ends of the asparagus. Lay the asparagus on a large baking tray.
  3. Scatter the tomatoes, olives, garlic and anchovies over the asparagus. Generously drizzle with olive oil. Season with salt and pepper.
  4. Roast for 15-20 minutes, until the asparagus is tender and tomatoes softened.
  5. To serve, transfer onto a large serving plate. Finely grate lemon zest over the top.


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