Asparagus and Tomatoes with Lemon and Garlic

There are just so many wonderful things about pairing vegetables. Tonight we enjoyed dinner with the Schusters, Cam and Serafina and Darin. We celebrated both Raechel and Mike's birthday with Rack of Lamb, Pork Tenderloin, Lamb Riblets, Asparagus and Tomatoes with Lemon and Garlic, Three Cheese Souffle and Dark Chocolate Pots de Creme with Maple Highlighted Greek Yogurt. It was wonderful. The lamb was accented with the traditional rosemary and garlic. The riblets were seasoned with Adobo and Cholula sauce. This time of year the asparagus is especially tender. I wanted to have that spring-y flavor alongside the lamb. Here is a simple recipe for your asparagus...
Asparagus with Tomatoes, Garlic and Lemon
Yes. indeedy- tomatoes and lemon in the same dish. I don't usually combine the flavors- but somehow here they work.
1 lb asparagus- washed and trimmed- cut into 2 inch segments
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced
1/2 teaspoon garlic powder
juice of half a lemon
zest of half a lemon
2 cups chopped fresh or canned tomatoes with juice
a sprinkle of salt and pepper
1/2 teaspoon garlic powder
Place the asparagus in a baking dish. Drizzle with olive oil. Sprinkle with salt, pepper, fresh garlic and garlic powder, juice and zest of the lemon. Toss to coat.
Cover with the tomatoes. Sprinkle with the additional salt, pepper and garlic powder. Cover the whole dish with foil or it's own top.
Bake in a 350 degree oven for 20 minutes- {I did this because I had the lamb cooking and had to finish dessert on the top of the stove- You could certainly saute this on the stove top.}
Toss before serving. Top with a garnish of lemon zest and the juice of the other half of the lemon.