Roasted Aspargus With Scallions and Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From a local source. Be sure the asparagus spears are of uniform size so that they roast evenly. I used this recipe: Sun-Dried Tomatoes in Olive Oil for making my own homemade sun-dried tomatoes. Saved $$! Ingredients:
1 1/2 lbs asparagus, bottoms trimmed |
1 bunch scallion, ends trimmed and sliced into 1-inch pieces |
2 tablespoons finely chopped sun-dried tomatoes packed in oil, plus |
1 -2 tablespoon sun-dried tomato olive oil (from the jar or read intro) |
salt, to taste |
cracked black pepper, to taste |
Directions:
1. Heat oven to 450 degrees.
2. In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
3. Transfer the asparagus to a baking sheet and arrange in single layer.
4. Season with salt and pepper.
5. Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
6. Stir in the chopped sun-dried tomatoes.
7. Serve immediately or at room temperature.
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