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Roasted Asparagus with Pecans and Sun-Dried Tomatoes Recipe
1 pound asparagus (the thin kind in a bunch)
1 tablespoon chopped pecans
3 tablespoons oil-packed julienned sun-dried tomatoes, drained
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
Preheat the oven to 375ºF. Cut 1/2 inch off the ends of the asparagus. Rinse the spears and pat dry.
In a small baking dish, drizzle the asparagus, pecans, and tomatoes with the oil and sprinkle with the salt. Stir to mix.
Bake for 8 to10 minutes, or until the asparagus is crisp-tender.
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