250 grams asparagus, tough ends snapped off
1 punnet cherry tomatoes
3 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon dried oregano
pinch of chilli flakes
300 grams dried linguine, spaghetti or penne pasta
zest 1 lemon
1 tablespoon lemon juice
Parmesan for grating
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Cut the asparagus into shorter lengths and place on a large baking tray with the tomatoes.
Combine the olive oil, garlic, oregano and chilli flakes and pour over the vegetables, turning to coat well. Season with salt and pepper. Roast for 8-10 minutes, turning everything once during cooking.
Cook the pasta in a large saucepan of boiling, well salted water until al dente. Drain the pasta.
To serve: Tip the pasta into a warm serving bowl and toss with a little extra olive oil and the lemon zest and juice. Tip the asparagus and tomatoes over the pasta, scraping in all the oil and cooking juices from the baking tray. Gently combine and top with freshly grated Parmesan.