Pasta With Roasted Asparagus, Cherry Tomatoes & Lemons

2 lemons, quartered
12 oz grape or cherry tomatoes
1 lb asparagus, tough ends trimmed, cut into 1 1/2 - 2 inch lengths
3 Tbs extra virgin olive oil
salt and pepper
1 lb corkscrew pasta
1 cup Parmesan cheese, grated
1 cup torn fresh mint leaves

1) Preheat oven to 450F with one rack centered. Bring large pot of salted water to a boil. Place lemons, whole tomatoes and asparagus in a large roasting pan. Drizzle with 2 Tbs olive oil, then sprinkle with salt and pepper. Use your hands to toss ingredients in oil until well coated. Cook until tomatoes are softened and asparagus is cooked through, about 15 minutes.
2) Meanwhile, cook pasta according to package directions; reserve water. Remove roasting pan from oven. Add 2 Tbs of reserved water to vegetables. Drain pasta, and add to the roasting pan, along with Parmesan and mint. Season generously with salt and pepper. Add remaining Tbs of oil to pasta, and serve hot. (Mozzarella cheese, red pepper flakes, minced garlic, and cooked peas can be added to this recipe if desired.)

Review: I decided to be cheap and didn't use lemons. I tossed the asparagus and tomatoes with about a 1/4 cup of lemon juice. It worked really well and was probably way easier than using lemons! This dish had a slightly sweet taste, probably due to the tomatoes, and the mint wasn't overpowering. It was yummy, especially with a little extra Parmesan on top!