ROASTED ASPARAGUS WITH TOMATOES AND GORGONZOLA

Roasted Asparagus with Tomatoes and Gorgonzola image

Provided by marjorie koslow

Time 40m

Number Of Ingredients 6

3 lb asparagus, fresh
1/2-3/4 pt grape or cherry tomatoes
1/2 c crumbled gargonzola cheese
3-4 Tbsp olive oil, light, enough to cover all asparagus
salt and pepper, mortons seasoning,to taste, sprinkled on all asparagus.
NOTE* ADJUST AMOUNTS TO THE # YOU ARE SERVING, USUALLY 4-5 STALKS OF ASPARAGUS PER PERSON,

Steps:

1. Heat oven to Broil (500 degrees).
2. Clean asparagus, removing woody bottom portion. Spread flat on a jelly roll baking sheet. Shake olive oil evenly on all the asparagus. Season to taste with S&P and seasoning. (I use Morton's)
3. Have tomatoes halved, place on same baking sheet, in separate area of pan, as asparagus. Season them with the olive oil and seasonings as well.
4. Place under broiler for 3 minutes, turn asparagus, broil another 2-3 minutes till tender crisp. Remove from oven, place asparagus, topped with tomatoes on oven proof serving dish. Sprinkle heavily with the Gorgonzola cheese. Place under broiler just until cheese melts...Serve immediately.
5. Often I cook the asparagus and tomatoes halfway, then continue the cooking process at the last minute, so it gets to the table warm, gooey and delicious. ENJOY!