Roasted Asparagus with Spring Onions and Sun-Dried Tomatoes

Tracie - posted on 04/08/2009 ( no moms have responded yet )




Start to finish:25 minutes
(10 minutes active)
Servings 4

1 1/2 pounds asparagus, bottoms trimmed
2 bunches scallions, ends trimmed
2 T. finely chopped oil-packed sun-dried tomatoes,
plus 1 T.of oil from the jar
1/4 t. salt
Ground black pepper, to taste

Heat the oven to 450F.
In a large bowl, toss the asparagus and scallions with the oil from the sun-dried tomatoes.
Transfer to a baking sheet and arrange in an even layer.
Season with salt and pepper.
Roast for 7 minutes.
Stir the vegetables and roast until tender and slightly browned.
Sprinkle with chopped sun-dried tomatoes and toss to combine.
Serve immediately or at room temperature.

Note:Asparagus loses its vitamins and sugars quickly when left at room temperature and is best
eaten the day it is purchased.

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