500 g asparagus
1 handful olives
10 ripe cherry tomatoes
4 cloves of garlic (finely slice)
2 tbsp pesto
olive oil
sea salt
freshly ground black pepper
Washed asparagus (woody end snapped off) place over the pan. Cover with pesto, tomatoes, salt, pepper, olives and olive oil. Then mix everything gently. Bake in oven, in 230 C for 15 minutes.
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