Roasted Aspargus With Scallions And Sun-Dried Tomatoes - cooking recipe

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

Preparation

Heat oven to 450 degrees.
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.).
Transfer the asparagus to a baking sheet and arrange in single layer.
Season with salt and pepper.
Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
Stir in the chopped sun-dried tomatoes.
Serve immediately or at room temperature.