By In The Kitchen With Stefano Faita


1 bunch asparagus, trimmed
4 clusters of cherry tomatoes on the vine
1 garlic clove, finely chopped
2 tsp. chopped rosemary
2 tsp. chopped thyme
1 tsp. crushed fennel seeds
1 tsp. lemon zest
3 tbsp. olive oil
Salt and freshly ground pepper, to taste
Lemon zest, for garnish (optional)


Preheat oven to 425 degrees F.

Add asparagus and tomatoes to large baking sheet.

In a small bowl, combine garlic, rosemary, thyme, fennel seeds, lemon zest, olive oil, and salt and pepper.

Drizzle over asparagus and tomatoes. Toss gently. Roast until asparagus is tender crisp and tomatoes are warmed through and just start to blister, about 10 to 12 minutes. Garnish with more lemon zest, if desired.

Yield: 4 servings.

in the kitchen with stefano faita horseradish bloody mary garnished with shaved celery and served with shrimp, lobster, bacon and pickled green beansin the kitchen with stefano faita stefano's eggs benedict served on english muffins, garnished with cayenne, chopped chives and micro greens