Roasted Asparagus & Sun Dried Tomatoes

Roasted Asparagus & Sun Dried Tomatoes

Once a bed of asparagus has been established in the garden, it will be a reliable and miraculous source of asparagus spears for years to come. It will also demand some creativity on the part of the cook. Roasted asparagus is a great alternative to boiling the spears. Paired with sun dried tomatoes, this flavorsome dish is a hearty reprieve.

Serves: 4

12 spears asparagus ( approx. one pound)
1 Tablespoon chopped sun dried tomatoes ( reconstituted in hot water for 10 minutes.)
2 shallots, finely chopped
2 Tablespoons olive oil
1/2 teaspoon sea salt

Preheat oven to 450*

Harvest the asparagus by cutting just under the soil level. Trim the tough part of the stalk by snapping or peeling the ends. Place asparagus on a single layer in a shallow baking dish. Chop and sprinkle the sun dried tomatoes evenly over the asparagus, along with the shallots and olive oil. Sprinkle with salt and place in the hot oven for 10 minutes. Turn the asparagus over with a fork and roast for another 5 minutes. Serve hot with lemon wedges.