Roasted Asparagus With Spring Onions And Sun-Dried Tomatoes

1½pounds asparagus, bottoms trimmed

2 bunches scallions, ends trimmed

2 tablespoons finely chopped oil-packed sun-dried tomatoes, plus 1 tablespoon of oil from the jar

¼ teaspoon salt

Ground black pepper, to taste

Heat the oven to 450 degrees.

In a large bowl, toss the asparagus and scallions with the oil from the sun-dried tomatoes. Transfer to a baking sheet and arrange in an even layer. Season with salt and pepper.

Roast for 7 minutes. Stir the vegetables and roast until tender and slightly browned, about another 5 minutes.

Sprinkle with chopped sun-dried tomatoes and toss to combine. Serve immediately or at room temperature.

Serves four.

Nutrition values per serving: 94 calories (36 calories from fat), 4 g fat (1 g saturated), ; 11 g carbohydrate, 5 g fiber, 5 g protein, 0 cholesterol, 161 mg sodium.