Roasted Asparagus with Grape Tomatoes, Garlic, and Pancetta

This one of those recipes that comes to mind on the fly when you have veggies in the fridge and need something to do with them. Last night I was making a meal for my Food Star Friday segment and had the recipes all picked out. When when WHEN will I learn to read ahead? I mean I go over the recipe to check ingredients but I am soooo bad about not reading the recipe thoroughly until the night I am making it. Well it bit me in the butt this time. I was going to make deep fried asparagus but when it came time to prep everything for the meal i look down and read "Soak asparagus in buttermilk for 12 to 24 hours" oh cr@p what am I going to do now?

My answer was to hit the fridge and pull out all of the veggies I had. I lined them up on the counter and looked them over. I probably looked like a drill instructor making sure his troops were staying in line. I then walked down the line and "shopped" for the items I thought would go well together. Satisfied with my choices I put the rest of the veggies back in the fridge with a promise that I would use them soon.

Once I made my choices I just knew they would be awesome together. I just hoped Kevin would feel the same. Into the oven they went and 10 minutes later I pulled out the yummy smelling goodness that once were random ingredients. WOW I was a happy camper. Kevin came in and the first thing he said was "What smells so good?" yesssssssss I love hearing that! And I am happy to say it tasted as good as it smelled.

Roasted Asparagus with Grape Tomatoes, Garlic, and Pancetta 

1 bunch pencil thin asparagus

1 cup grape tomatoes

4 cloves garlic, chopped

1/4 pound diced pancetta

1 lemon, juiced

Olive oil for drizzling

Salt and pepper

Preheat oven to 500 degrees F

Hold one of the asparagus spears and bend it till it snaps, use that as a guideline to trim the rest of the bunch. Throw away the woody ends and scatter trimmed asparagus on a rimmed cooking sheet. Scatter grape tomatoes, garlic, and diced pancetta on cooking sheet as well. Drizzle with olive oil and season with salt and pepper. Toss to combine and spread out into an even layer on the cooking sheet. Roast in oven for 10 minutes.

Remove from oven and place in a large bowl, making sure to scrape all of the roasted garlic from the sheet. Add lemon juice and toss. Salt if necessary. Serve warm