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.