Grilled Asparagus With Sun-Dried Tomato Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a recipe I found from Cooking Light. This recipe can be served either hot or chilled....perfect for taking on barbecues Ingredients:
1/3 cup sun-dried tomato, dried, cut into pieces |
1/4 cup balsamic vinegar |
1 tablespoon olive oil |
1/4 teaspoon salt |
1 garlic clove, minced |
2 lbs fresh asparagus |
Directions:
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. Drizzle with olive oil; shake pan back and forth to coat asparagus.
3. Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
4. Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
5. Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.
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