Roasted Asparagus & Tomato with Almonds
Preheat oven to 425°F. If using a medium tomato, seed it and cut it into cubes. Trim asparagus and slice into ½-inch pieces. Combine tomato and asparagus in medium-sized baking dish. In a small bowl, whisk together mayonnaise, vinaigrette, salt and pepper. Toss this dressing with asparagus and tomato. Sprinkle Parmesan and almonds on top, and roast 25 to 30 minutes, until asparagus is tender-crisp.
Per serving for 4 servings:
* Total Alpha-Tocopherol Equivalents
Courtesy of the Almond Board of California
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