Broiling vegetables is fab, it cooks them quick and healthful. Take great care when removing the tray from the broiler as it will be hot hot hot! This side dish sings when served with grilled, fish, chicken, pork or steak. It can be made a meal itself when topped with a poached egg and crisp bacon crumbles.
Serves 4
Ingredients
1 1/2 lb asparagus preferably fresh but frozen work as well
1 cup or small basket cherry or grape tomatoes
1 tsp lemon zest
2 tbsp pine nuts toasted
1 tsp herbs d’ Provence
1 tbsp olive oil
salt and pepper to taste
Method
Preheat broiler to high heat.
Heat pan over medium heat and toss in pine nuts stirring occasionally until slightly brown and toasted, about 5 minuets. Set aside.
Wash and cut fibrous ends off the asparagus. Place on baking tray, drizzle with oil, sprinkle with herbs d’ Provence and season to taste. Place asparagus in broiler and broil for three minuets.
Take tray out of broiler and add tomatoes, shift around with tongs or spatchula to coat in oil and seasonings. Place back into broiler and broil another three minuets
To serve sprinkle with pine nuts and lemon zest.