Ingredients
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Sun-Dried Tomatoe Vinaigrette
1/3 cup sun-dried tomato, dried, cut into pieces
1/4 cup balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1 garlic clove, minced
Asparagus
2 lbs fresh asparagus
Preparation
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Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
Drizzle with olive oil; shake pan back and forth to coat asparagus.
Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.
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