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Thursday, May 6, 2010

Roasted Asparagus with Sun-Dried Tomatoes

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.



Ingredients:
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

Directions:
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.

Serves 4


 

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8 Comments:

Blogger Colleen said...

What a great idea to put these two ingredients together - I will have to try this soon!

May 11, 2010 at 4:31 PM  
Blogger Lori said...

I'm dying to try this! I love both ingredients! How do I add this to my "recipes to try" on Pinterest?

May 17, 2012 at 8:04 PM  
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C + C Marriage Factory: Roasted Asparagus with Sun-Dried Tomatoes

Roasted Asparagus with Sun-Dried Tomatoes

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.



Ingredients:
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

Directions:
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.

Serves 4


 

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