Roasted asparagus, mushrooms and tomatoes
Without doubt, the dishes that we use most frequently in our kitchen are the roasting dishes. We all love roasted vegetables, either served as a side dish or added to enrich a food like pasta that might be a little plain on its own.
Roasting causes vegetables to brown beautifully, sealing their surface and concentrating the flavour inside. Drizzled with olive oil and your favourite herbs, roasting vegetables brings out a sweet aromatic taste that is hard to resist.
This recipe makes a quick, healthy and flavoursome meal for two. Cooking it in a tierranegra roasting dish is really easy. There is no need to prepare the dish in any way, no need to line it with a sheet of parchment.
Cooking time: 30 min
200g baby button mushrooms
250g cherry tomatoes
A few sprigs of thyme
1 garlic clove
Salt and pepper
Rinse the mushrooms, tomatoes and asparagus. There is no need to grease the dish, just arrange all the vegetables inside and drizzle with olive oil and thyme. A dollop of butter and some crushed garlic will add to the sweet aromatic flavour of the dish. Bake in the oven at Gas mark 4 or 180 ˚C (Fan 160˚C) for 25-30 minutes or until the vegetables are soft, the tomato skins bursting nicely.
We cooked some Italian pasta separately, mixed in the roasted vegetables and sprinkled some grated Parmesan cheese on top. Simply delicious and so easy to make.
Dish used for roasting: CL 003 tierra negra sauté dish. Clay pots are ideal for slow cooking vegetables.