Serves 4
INGREDIENTS
1 ½ pounds (675 grams) asparagus, bottoms
trimmed
2 bunches of spring onions, ends trimmed
4 tablespoons sun-dried tomatoes, chopped
Ground black pepper
DIRECTIONS
1. Heat the oven to 230°C (450°F).
2. Put the asparagus and spring onions on a
baking sheet and arrange in an even layer.
3. Sprinkle with the sun-dried tomatoes.
4. Season with pepper.
5. Roast for 15 minutes.
6. Stir then continue to roast another 15 minutes until cooked through.