I love quick and easy recipes for weeknight dinners. When I get home after a busy day at the office, I usually lack desire to be in the kitchen for an hour before dinner, especially because I usually don’t have a big lunch and I’m kind of hungry when I get home.
I tried something with May’s VotM asparagus last night. This asparagus and tomato bake turned out super delicious, although I used very few ingredients and it took me about 15 minutes to make it. Ok, plus waiting time while it’s in the oven. But that doesn’t count 😉
Easy asparagus and tomato bake
What you need:
3 slices white sandwich bread
80g gouda cheese
2 tbsp. olive oil
What you do:
First, preheat the oven to 180°C/360°F.Wash the tomatoes and cut them into small pieces. Wash and peel the asparagus, cut into 5cm/2in pieces.
Spread the tomato pieces all over the bottom of a medium-sized casserole, sprinkle with olive oil. Season with salt and pepper. Next, add a layer of asparagus, season with salt and pepper. In a third layer, place the sandwich bread (you will have to cut at least one of the slices into smaller pieces to cover all of the asparagus layer). Spread the cheese on top.
Bake for about 25 minutes. Done!
If the cheese browns before the asparagus is cooked, cover the casserole with aluminum foil to prevent charred spots. Also, let the bread soak up the juice from the bottom of the casserole, tastes great!