1 pound cleaned asparagus
1 pint of cleaned grape tomatoes

Place asparagus and tomatoes on a cookie sheet and drizzle with Sweet Lemon Olive oil and sprinkle with sea salt. Place in a 425 degree oven for 15-20 minutes until asparagus is tender.

Cut asparagus into bite sized pieces and place in a bowl with tomatoes. Slice a sweet onion and add to veggie mix. Shave Asiago Cheese on top of veggies. Top with Ginger Lemon Vinaigrette


Ginger Lemon Vinaigrette
1/3 cup Sweet Lemon olive oil
2 tbsp. Honey Ginger Balsamic
1 tbsp. Dijon Mustard
1 tbsp. Honey
salt and pepper to taste
Whisk until emulsified