Some recipes with extra-virgin olive oil include roasted pencil asparagus with cherry tomatoes, garlic and extra-virgin olive oil by Emeril Lagasse and smeared tomato bruschetta with extra-virgin olive oil, torn basil and salt by Michael Chiarello. To make the asparagus dish, preheat the oven to 400 degrees Fahrenheit.
Trim the woody ends from 2 pounds of pencil asparagus, and combine them with 2 cups of cleaned and stemmed cherry tomatoes and 12 cloves of smashed garlic. Toss the ingredients with 1/4 cup of extra-virgin olive oil to coat them. Arrange the ingredients on a rimmed baking sheet, and squeeze 1/4 cup of fresh lemon juice over them. Roast the asparagus and tomatoes in the oven for 20 to 25 minutes, or until the asparagus are soft. Serve the dish immediately or at room temperature.
To make the bruschetta, clean and halve 6 vine-ripened tomatoes, peel 6 cloves of garlic and tear 1 bunch of basil. Slice grilled country bread into thick slices, and drizzle extra-virgin olive over them. Rub the garlic cloves into the slices, and do the same with the tomatoes while squeezing the juice and pulp into the bread. Sprinkle the torn basil over the bread slices and serve the finished bruschetta immediately.