Grilled Asparagus With Sun-Dried Tomato Vinaigrette

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READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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