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

Ingredients:
1 pounds asparagus, bottoms trimmed
2 bunches scallions, ends trimmed
2 tablespoons finely chopped oil-packed sun-dried tomatoes, plus 1 tablespoon of oil from the jar
teaspoon salt

Directions:
Ground black pepper, to taste
Heat the oven to 450 F. 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, about another 5 minutes.
Sprinkle with chopped sun-dried tomatoes and toss to combine. Serve immediately or at room temperature.
Nutrition information per serving (values are rounded to the nearest whole number): 94 calories; 36 calories from fat; 4 grams fat (1 gram saturated; 0 grams trans fats); 0 mmilligrams cholesterol; 11 grams carbohydrate; 5 grams protein; 5 grams fiber; 161 milligram sodium.
The Associated Press