Name: Roasted asparagus and tomatoes with lemon dressing
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 340 gram asparagus; 2 teaspoon olive oil; 125 gram cherry tomatoes; Lemon dressing; 1 medium lemon (140g); 1/3 cup (95g) yoghurt; 1 teaspoon dijon mustard; 1 cup (110g) firmly packed trimmed watercress

Ingredients

340 gram asparagus

2 teaspoon olive oil

125 gram cherry tomatoes

Lemon dressing

1 medium lemon (140g)

1/3 cup (95g) yoghurt

1 teaspoon dijon mustard

1 cup (110g) firmly packed trimmed watercress

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Trim asparagus, place on oven tray; add oil, season and toss well. Bake about 10 minutes or until almost tender.

3.Halve tomatoes. Add tomato to tray with asparagus, cut-side up, season; bake about 8 minutes or until tomatoes are softened.

4.To make lemon dressing; finely grate rind from lemon (you need 1 teaspoon); juice lemon (you need 2 teaspoons). Combine rind, juice, yoghurt and mustard in small bowl.

5.Serve asparagus and tomato topped with watercress; drizzle with yoghurt mustard dressing.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook