Ingredients
- Servings: 2
- 1 bunch asparagus
- 2 tablespoons sun-dried tomatoes
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1 tablespoon balsamic vinegar
Recipe
- 1 trim asparagus.
- 2 combine all ingredients and place in a ziplock bag and refrigerate for 20 minutes.
- 3 preheat oven to 400 degrees and roast for 20 minutes or until tender, tossing half way through.
- 4 serve immediately!
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