My grandmother made this for me for Easter supper, and it was absolutely gorgeous and amazing! Asparagus is in season, so stock up!
1 lb. asparagus
1 ½ cups grape tomatoes, halved
3 Tbl. Pine nuts
2 Tbl. Garlic powder or garlic cloves, minced
¼ c. olive oil
Salt, pepper to taste
1 Tbl. Lemon juice
Mix oil, salt, pepper, garlic seasoning well. Place asparagus, tomatoes and pine nuts on foil lined baking pan and coat with oil mixture. Bake 400 until tender.
Drizzle with lemon juice and sprinkle with vegan parmesan cheese.