When your last name is Cherry and you’ve written a book on garlic and you see a 19th-century French copper mold decorated with cherries and garlic, you pretty much have to buy it. You’ll be pleased to learn that I’m not going to give you a recipe for cherry-garlic pie but rather a simple dish for asparagus, cherry tomatoes, and garlic. It’s adapted from a recipe by Emeril Lagasse. For more flavor (and calories), sprinkle some feta cheese on top.
Roasted Asparagus with Cherry Tomatoes and Garlic
2 lb. pencil asparagus
2 c. cherry tomatoes, washed and stemmed
12 cloves garlic, peeled and smashed
1/4 c. extra-virgin olive oil
1 t. coarse or flake salt (I like Maldon)
1/2 t. freshly ground black pepper
1/4 c. balsamic vinegar
Preheat oven to 400 degrees.
Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with balsamic vinegar.
Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature. Sprinkle with feta just before serving, if using.