Ingredients

1 1/4 lb. Asparagus, medium, ends trimmed
2 T. Olive oil
1 T. Fresh lemon juice
1/4 tsp. Salt
3-4 twists Fresh ground black pepper
2 tsp. Lemon zest
Spanish Manchego cheese, shaved to garnish
Lemon slices, thin to garnish
Thin sliced baguette, brushed with garlic butter and toasted for service

Melted Tomato With Basil

1 cup Diced tomatoes
2 T. Olive oil
1/2 tsp. Fresh garlic, minced
1/4 cup Onion, diced
1/2 tsp. Oregano leaves
1/4 cup Vegetable stock
1 tsp. Parsley, chopped
1/4 cup Fresh basil leaves, chopped
Salt to taste
Fresh ground black pepperto taste

Method
Prepare Melted Tomato by heating olive oil in a small saucepan over medium heat. Add garlic and onion. Sauté until translucent, do not brown. Add tomatoes and oregano. Reduce to low heat and slowly simmer for 15 minutes, stirring regularly to avoid scorching. Add stock and simmer over low heat for 25 minutes. Season with salt and pepper. Stir in fresh basil and parsley, reserve. Preheat oven to 500 degrees F. Place asparagus in shallow baking dish, drizzle with olive oil and lemon juice, season with salt and pepper. Sprinkle lemon zest over asparagus. Bake in preheated oven at 500 degrees F for 8-10 minutes, carefully shaking pan 2-3 times during roasting. Remove and portion roasted asparagus onto warm serving plates. Top with Melted Tomato with Basil and shaved Spanish Manchego cheese. Garnish with lemon slices and toasted baguette slices.

Makes 6-8 Servings