My answer was to hit the fridge and pull out all of the veggies I had. I lined them up on the counter and looked them over. I probably looked like a drill instructor making sure his troops were staying in line. I then walked down the line and "shopped" for the items I thought would go well together. Satisfied with my choices I put the rest of the veggies back in the fridge with a promise that I would use them soon.
Once I made my choices I just knew they would be awesome together. I just hoped Kevin would feel the same. Into the oven they went and 10 minutes later I pulled out the yummy smelling goodness that once were random ingredients. WOW I was a happy camper. Kevin came in and the first thing he said was "What smells so good?" yesssssssss I love hearing that! And I am happy to say it tasted as good as it smelled.
Roasted Asparagus with Grape Tomatoes, Garlic, and Pancetta
1 bunch pencil thin asparagus
1 cup grape tomatoes
4 cloves garlic, chopped
1/4 pound diced pancetta
1 lemon, juiced
Olive oil for drizzling
Salt and pepper
Preheat oven to 500 degrees F
Hold one of the asparagus spears and bend it till it snaps, use that as a guideline to trim the rest of the bunch. Throw away the woody ends and scatter trimmed asparagus on a rimmed cooking sheet. Scatter grape tomatoes, garlic, and diced pancetta on cooking sheet as well. Drizzle with olive oil and season with salt and pepper. Toss to combine and spread out into an even layer on the cooking sheet. Roast in oven for 10 minutes.
Remove from oven and place in a large bowl, making sure to scrape all of the roasted garlic from the sheet. Add lemon juice and toss. Salt if necessary. Serve warm