Grilled Asparagus With Sun-Dried Tomato Vinaigrette

1. 1

   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.

2. 2

   Drizzle with olive oil; shake pan back and forth to coat asparagus.

3. 3

   Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

4. 4

   Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).

5. 5

   Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.