Roasted Tomato & Asparagus with Gouda & Balsamic Drizzle

In this part of the world the best and most economical time of the year for asparagus is right now. They are such a fresh, lovely, visual confirmation that spring has sprung. New spears can grow as much as 10 inches in one day!

Understandably they are connected to male stamina and potency with a general connection to fertility and lust.

Asparagus are diuretic in nature. This quality makes asparagus a good tonic, if you are feeling the need for a spring cleanse. Victorian wives were taught to recognize the aroma of asparagus in the urine of their husbands. It was considered a sure sign that there was straying going on.

Loaded with folic acid, potassium, fiber, vitamins B6, A, C and thiamine, contain no fat or cholesterol and low in sodium, asparagus are a nutrient dense vegetable.

You will need:

1/2 pound asparagus

1 cup cherry tomatoes cut in half

2 Tbsp. Gouda, grated

salt and pepper to taste

drizzle of Balsamic vinegar reduction

With thanks for the first of the fresh vegetables, gather your ingredients and prepare space in your heart, mind and kitchen to work. Release the thoughts that keep you from being in the present moment, find a place a gratitude. Close your eyes and take a deep relaxing breath. Begin.

Place the baking dish in the oven as the oven is heating. A lasagna pan works well for small amounts. Preheat oven to 400 F degrees.

Rinse the asparagus and cut off the bottom ends. Wash tomatoes and cut in half lengthwise.

Remove the hot pan from the oven and wipe down or spray with a little oil. Place the vegetables in the pan being careful to use a fork and not touch the pan.

Roasted Asparagus and Tomato with Balsamic Vinegar from My Kitchen Wand

Season with salt and pepper. This is another dish that does well with herbed salts if you have some on hand.

I used Gouda for this dish as there was some going hard in the fridge and I prefer to use up rather than throw out. Parmesan would do the job as well. Sprinkle over asparagus and tomatoes.

Return the pan to oven as quickly as possible and bake for about 10 minutes or until asparagus softens, darkens and starts to caramelize.

While the vegetables are in the oven, place the balsamic vinegar to a tiny sauce pan and over medium heat reduce the vinegar. It will take about 15 minutes to thicken.

With a fork, test the asparagus for doneness and roast a few more minutes if needed. Keep in the pan or transfer to a serving plate and drizzle with the reduced balsamic vinegar. Serve immediately.

Roasted Asparagus and Tomato with Balsamic Vinegar from My Kitchen Wand