Roasted Cherry Tomatoes And Asparagus With Lemon Thyme

Ingredients

• 2 punnets cherry tomatoes
• 24 spears asparagus, cut into 6cm pieces
• 1 teaspoon olive oil
• 1 tablespoon pickled lemon thyme leaves
• 100 gram rocket

Preparation

• Preheat oven to 200°C.
• Place tomatoes, asparagus, oil and thyme in a large bowl and mix well.
• Lightly season.
• Transfer to an ovenproof dish and bake for 10 minutes, or until tomatoes start to split.
• Remove from oven and toss vegetables through rocket.
• Serve immediately.