Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle

Roasted Asparagus Carrot Bundles with Walnuts and Goat Cheese Drizzle

1 bunch asparagus

2-3 medium carrots

6- 7 large plum tomatoes

1 tbsp. extra virgin olive oil

1/8 tsp. salt

1/8 tsp. black pepper

1/4 cup chopped walnuts

For the Drizzle:

4 tbsp. goat cheese

3 tbsp. low fat sour cream

1 tsp. fresh lemon juice

1/2 tsp. milk

1/8 tsp. salt

Preheat oven to 375 degrees F.

Cut 1/3 off the bottom of each asparagus spear. Peel and cut carrots to roughly 1/3-inch thick sticks and as long as the asparagus spears. Boil carrots until they are cooked about half way (somewhat tender and not droopy), about 5 minutes. Remove carrots and place in a bowl with plenty of cold water to cool.

Remove carrots and place in a platter. Add asparagus. Drizzle and coat with olive oil, salt, and pepper.

Cut both ends off the tomatoes. Run a slender, pointed knife around the inside of the tomato wall to hollow out the pulp and seeds inside. Discard or reserve the pulp for sauces or whatever else you want.

Insert two carrot sticks and 3-4 asparagus spears (depending on the thickness of your asparagus and the diameter of the tomatoes) through each of the hollowed out tomato. Place bundles on a parchment paper lined baking sheet. Brush the tomatoes with the any residual oil from the platter. Bake for about 10 - 15 minutes or until carrots and asparagus are tender crisp. Baking time varies depending on the thickness of the asparagus.

While bundles are baking, prepare drizzle. If needed, soften goat cheese for a few seconds in the microwave. Add the remaining ingredients. Whisk until smooth and creamy.

To serve, pipe the goat cheese drizzle over the bundles. Sprinkle with walnuts. Makes 6 to 7 bundles.

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