Ingredients:
1 bunch of fresh asparagus
1 package of cherry or grape tomatoes
Bag of fresh baby spinach or arugula
1 tsp thyme
dash salt and pepper
Olive oil
Coat cookie sheet with olive oil. Place asparagus and tomatoes on cookie sheet and coat with the olive oil. Sprinkle with thyme, salt and pepper. Roast 15 minutes on 400 degrees.
Place fresh baby spinach or arugula on a plate, top with the asparagus and tomatoes. Enjoy!
This is a great recipe for a quick, healthy lunch!
*Variation: You can also make this into a more hearty meal for dinner:
In addition to the ingredients/instructions above:
1. Coat 3-4 pieces of boneless chicken in brown mustard
2. Sprinkle with marjoram, tarragon, salt and pepper.
3. Sautee in olive oil (you could also place on grill).
4. Coat red potatoes (quartered) and onions (cut rather large so they do not burn) in olive oil and sprinkle generously with salt and pepper, place on baking sheet and bake for 30 minutes at 400 degrees (note: this takes twice as long to cook as the asparagus and tomatoes so you will want to get them in ahead of time or pre-boil the potatoes to speed baking time).
5. In a large bowl, mix asparagus, tomatoes, potatoes and onions together. Place a generous amount of mixture on top of greens.
6. Slice the chicken and place on top.
1 bunch of fresh asparagus
1 package of cherry or grape tomatoes
Bag of fresh baby spinach or arugula
1 tsp thyme
dash salt and pepper
Olive oil
Coat cookie sheet with olive oil. Place asparagus and tomatoes on cookie sheet and coat with the olive oil. Sprinkle with thyme, salt and pepper. Roast 15 minutes on 400 degrees.
Place fresh baby spinach or arugula on a plate, top with the asparagus and tomatoes. Enjoy!
This is a great recipe for a quick, healthy lunch!
*Variation: You can also make this into a more hearty meal for dinner:
In addition to the ingredients/instructions above:
1. Coat 3-4 pieces of boneless chicken in brown mustard
2. Sprinkle with marjoram, tarragon, salt and pepper.
3. Sautee in olive oil (you could also place on grill).
4. Coat red potatoes (quartered) and onions (cut rather large so they do not burn) in olive oil and sprinkle generously with salt and pepper, place on baking sheet and bake for 30 minutes at 400 degrees (note: this takes twice as long to cook as the asparagus and tomatoes so you will want to get them in ahead of time or pre-boil the potatoes to speed baking time).
5. In a large bowl, mix asparagus, tomatoes, potatoes and onions together. Place a generous amount of mixture on top of greens.
6. Slice the chicken and place on top.
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