I recently bought some delicious organic asparagus in the produce section of Whole Foods. I created a simple side dish with the asparagus and some cherry tomatoes, and it was delightful!

1 bunch of organic asparagus

10-12 organic cherry tomatoes (use as many as you want, really)

4 cloves of fresh organic garlic

Organic Olive Oil

Himalayan Pink Salt

Fresh Ground Pepper


Clean the asparagus, and snap the ends off.  Note that if you hold a piece of fresh asparagus between both hands and bend it, it will tell you where it needs to be broken. Try it!

Slice the cherry tomatoes in half lengthwise.

Crush/slice the garlic.  Do you know the fresh garlic trick?  Peel off a clove and place the clove with its peel onto a cutting board.  Place a large flat surfaced knife over the clove horizontally (I use the thick end of a Chef’s knife), and hit the knife (note the knife should be flat and parallel to the surface you are using) with the heel of your hand.  This extracts the garlic from the peel and crushes it.  Now, all you have to do is chop it!

Place the clean asparagus in a large mixing bowl with the tomatoes and garlic.

Add 2 TBSP of organic Olive Oil along w/ a pinch of salt and black pepper.

Toss ingredients together until the asparagus is well-coated with the oil, salt, pepper, and garlic.

Place the dish into an oven safe pan at 350 degrees for 30 minutes.  I use USA Pans.

Check after 20 minutes (depending on how thin your asparagus is cooked, it may take more or less time).

Once asparagus is cooked and tender, remove from the oven.

Sprinkle with crushed red pepper for some sass.

This dish is wonderful served over rice or pasta as a main dish or as a side dish.  I served mine with a roasted organic white onion.  I simply halved the onion and threw it in with the asparagus to cook.