500 g asparagus
 1 handful olives
10 ripe cherry tomatoes
 4 cloves of garlic (finely slice)
 2 tbsp pesto
 olive oil
 sea salt
 freshly ground black pepper

Washed asparagus (woody end snapped off) place over the pan. Cover with pesto, tomatoes, salt, pepper, olives and olive oil. Then mix everything gently. Bake in oven, in 230 C for 15 minutes.