Start to finish: 25 minutes (10 minutes active) Serves 4.
Ingredients
1 1/2 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
1/4 teaspoon salt
Ground black pepper, to taste
Directions
Heat the oven to 450 degrees. 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.
Per serving: 94 calories; 36 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 11 g carbohydrate; 5 g protein; 5 g fiber; 161 mg sodium.
