6 Fragata garlic cloves peeled and halved
24 asparagus spears
A handful of chopped, pitted black Fragata olives
750g cherry tomatoes
1tbsp extra virgin olive oil
Preheat oven to fan 180c/ conventional 200c/ gas 6. Spread the tomatoes out on a large baking tray and prick each one with a fork. Sprinkle with olive oil, sea salt and freshly ground black pepper and scatter the garlic cloves. Roast in the oven for 15 minutes.
Lay asparagus flat in a large frying pan over a medium heat. Splash with 3tbsp olive oil, sprinkle with sea salt and freshly ground black pepper. Roll the spears until they are hot and eventually coated with oil.
Remove the tomatoes from the oven and pour off the excess juice. Push tomatoes to one side of the tray and lay the asparagus next to them. Return to the oven and roast for a further 15 minutes. Sprinkle with the olives before serving them warm or at room temperature.