Ingredients
2 to 3 cups cherry and/or grape tomatoes
2 Tbsp olive oil
1 tsp each salt and pepper (or to taste)
1 bunch asparagus, tough ends trimmed, cut into bite sized pieces
3 cloves garlic, sliced
½ cup walnut pieces (I admit to using more because I love them)
2 oz parmesan cheese, grated (big grate is pretty)
Optional: basil or tarragon leaves, chopped
Directions
Preheat oven to 425 degrees.
Line a baking sheet with aluminum foil.
Toss 2-3 cups cherry tomatoes in olive oil, salt, and pepper
Bake for 15 to 20 minutes until soft and beginning to brown.
Add asparagus and garlic- toss with tomatoes and bake another 8 to 10 minutes, depending on size of asparagus.
Add walnut pieces and bake another 2 minutes.
Remove from oven and top with parmesan cheese and fresh herbs.
Serve immediately or keep at room temperature until ready to serve.