Pesto beans and roasted tomatoes

Preheat the oven to 190°C/170°C fan/gas mark 5. Lay the cherry tomatoes on a roasting tray, cover in 1 tbsp of the olive oil and roast for 15 to 20 minutes, until just bursting.

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Slice the stalks of the asparagus into 1cm rounds and halve the tips. Heat the remaining oil in a large saucepan and fry the rounds over a medium heat for a minute, then add the tips and fry for another minute or so, unti