My first bridal shower recipe! You can read about my new cooking project here. This recipe is from Aunt Barb, one of the sweetest ladies I know! I had no doubt that this would be delicious and it did not let me down. I absolutely loved the taste of the roasted asparagus and especially the sun-dried tomatoes which I had never had roasted before. I only had pre-grated Parmesan on hand but I would recommend getting a brick of Parmesan and grating it with a microplaner. There is really no better way to grate Parmesan.
1.5 lbs fresh asparagus
8.5 oz jar sun-dried tomatoes in herbed olive oil, drain and reserve 2-3 tbsps oil
Salt and pepper, to taste
1/4 cup freshly grated Parmesan cheese
Preheat oven to 475. Spray a 9x13 pan with cooking spray. Arrange asparagus stalks in the pan, drizzle with 2 to 3 tbsps oil from sun-dried tomatoes. Toss and add salt and pepper to taste.
Bake for 10 minutes at 475. Remove pan from the oven and arrange the sun-dried tomatoes down the center of the pan. Return pan to the oven and bake for 3 more minutes. Remove from oven and immediately sprinkle with Parmesan cheese.