Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme leaves
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon brown sugar
- 2 cups grape tomatoes or cherry tomatoes
- 2 bunches asparagus
- =
Directions
1. Preheat the oven to 300 degrees F.
2. Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
3. Cut the tomatoes in half and toss to combine with the olive oil mixture.
4. Spread the tomatoes in a roasting pan and place in the oven.
5. Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
6. Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.