1 bunch of asparagus
1 pint cherry tomatoes
6 oz. mozzarella or feta cheese
Wash and trim the asparagus ends. Lay asparagus in a single layer on a cookie sheet or broiling pan. Generously drizzle with olive oil and sprinkle with Herbamare® or with salt. Roast at 400 degrees for 10-14 minutes, depending on the thickness of the asparagus spears.
When asparagus is roasted, cut into bite-sized pieces, and mix with cherry tomatoes and crumbled cheese. Sprinkle with salt (optional). I’ve made this both with a dairy mozzarella and goats milk feta cheese and both have been quite tasty!
** A. Vogel’s Herbamare® is an organic herb seasoning salt and is an excellent season-all for most vegetable based dishes.