I made a recipe called Roasted Asparagus with Walnuts, Parmesan and Cherry Tomatoes tonight. It was a recipe that I found in Cooking Light. I cooked some bratwurst on the grill as our protein. They tasted really good and went well with the asparagus-tomato dish. If you are interested in cooking this dish, here is the recipe…

Preheat oven to 400°F.

Place 1 bunch of asparagus that have been trimmed and cut into thirds on a baking sheet and toss with 1 1/2 teaspoons oil. Roast at 400°F for 12 to 15 minutes or until crisp-tender, stirring twice. Remove from oven and let them cool on the pan for 10 minutes. Transfer to a bowl. Cut 1 cup of cherry tomatoes in half lengthwise (through the stem end), and place in the bowl with asparagus along 2/3 cup of chopped toasted walnuts and toss gently to combine.

Place the remaining tomatoes in a small saucepan with 3 tablespoons water, anchovy, and 1 1/2 tablespoons of olive oil. Cover and bring mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer for 12 minutes or until tomatoes burst. Remove pan from the heat and cool slightly (about 5 minutes). Transfer the tomato mixture to a food processor or blender. Add 1/4 teaspoon of salt, 1/4 teaspoon of ground pepper, and 1/4 chopped walnuts. Process until smooth. Pour over the asparagus mixture and toss gently to coat. Let stand at room temperature 15 to 30 minutes for flavors to mingle. Arrange on a serving platter; sprinkle evenly with some shaved Parmesan cheese.