Break off tough ends of asparagus and rinse with
water. Pat dry.
Place asparagus on baking sheet, toss with small
amount of coconut oil.
Salt and Pepper them. Roast for about 10min @ 350
degrees.
Remove from oven when just about tender.
In a sauté pan with a little Coconut oil, sauté
sliced cherry tomatoes, garlic, S&P. After about
1-2min drizzle the tomatoes over top the
asparagus. Add an extra tsp of olive oil over
asparagus and ˝ tsp of the balsamic glaze.
Top with crumbled feta, chopped basil, and crushed
red pepper.
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