Roasted Aspargus with Onions and Tomatoes

By kjs1010

Ingredients

• 1 1/2 pounds asparagus, bottoms trimmed
• 2 bunches scallions, ends trimmed
• 2 Tbs finely chopped oil-packed sun-dried tomatoes, plus 1 Tbs of oil from the jar
• 1/4 tsp salt
• Ground black pepper, to taste
• Feta cheese, to taste

Preparation

Step 1

Heat oven to 425. 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. Seson 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 coat. Sprinkle with feta cheese if desired. Serve immediately or at rom temperature.