Roasted asparagus, tomato, olive, garlic and lemon

These flavours blend so beautifully, as do the nutrients, with the oil-soluble antioxidants in the tomato and asparagus made more available for the body to use by the olive oil.


  • 3 bunches asparagus
  • 250g mini Roma or cherry tomatoes, halved lengthways
  • 1⁄3 cup (60g) pitted Kalamata olives, coarsely chopped
  • 2 cloves garlic, thinly sliced
  • 4 anchovy fillets, cut lengthways into thin strips
  • extra-virgin olive oil, for drizzling
  • Himalayan salt and freshly ground black pepper
  • 1 unwaxed lemon


  1. Preheat the oven to 200°C.
  2. Snap o and discard the woody ends of the asparagus. Lay the asparagus on a large baking tray.
  3. Scatter the tomatoes, olives, garlic and anchovies over the asparagus. Generously drizzle with olive oil. Season with salt and pepper.
  4. Roast for 15-20 minutes, until the asparagus is tender and tomatoes softened.
  5. To serve, transfer onto a large serving plate. Finely grate lemon zest over the top.


Looking for more recipe inspiration? Download our FREE Belly Beautiful e-Book, filled with snack and smoothie recipes for inner and outer beauty.

The post Roasted asparagus, tomato, olive, garlic and lemon appeared first on The Beauty Chef.

back to top
Added to Cart