Roasted Asparagus with Tomatoes and Gorgonzola
- 3 lb
- asparagus, fresh
- 1/2-3/4 pt
- grape or cherry tomatoes
- 1/2 c
- crumbled gargonzola cheese
- 3-4 Tbsp
- olive oil, light, enough to cover all asparagus
- salt and pepper, mortons seasoning,to taste, sprinkled on all asparagus.
NOTE* ADJUST AMOUNTS TO THE # YOU ARE SERVING, USUALLY 4-5 STALKS OF ASPARAGUS PER PERSON,
Spread flat on a jelly roll baking sheet.
Shake olive oil evenly on all the asparagus.
Season to taste with S&P and seasoning. (I use Morton's)
Season them with the olive oil and seasonings as well.
Remove from oven, place asparagus, topped with tomatoes on oven proof serving dish.
Sprinkle heavily with the Gorgonzola cheese.
Place under broiler just until cheese melts...Serve immediately.