Preheat oven to 425F and spray a sheet tray with cooking spray.

Toss together the asparagus, onion and garlic on the tray, spray with a little more of the oil so that the salt and pepper will stick. I do this rather than coating them in oil because I’d rather use the extra virgin olive oil at the end which has a beautiful flavour but isn’t suitable for roasting. By using the oil spray I can add far less fat to the recipe for the same result.

Sprinkle with salt and pepper, roast in oven for 7 minutes. Remove from oven, add ackee and roast for another 3 to 5 minutes till the asparagus is tender and the ackee is warmed through (I used canned ackee and it only needs to be heated through which is why I added it at the 7 minute mark, alternately you could heat it up in the microwave or if you had freshly blanched your ackee and it was still hot you would skip this part and simply roast the asparagus for 10 to 12 minutes)

Remove from oven, drizzle with oil and adjust seasoning to suit your tastes.

Fill each pocket with sliced tomato and the ackee asparagus mix

Enjoy!