Potatoes and Asparagus
Martha and chef Emeril Lagasse complete their Creole Christmas meal with potatoes a la boulangere and roasted asparagus with cherry tomatoes.
Preheat oven to 400 degrees.
Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.