Grilled Asparagus With Sun-Dried Tomato Vinaigrette

• Sun-Dried Tomatoe Vinaigrette
• 1/3 cup sun-dried tomato, dried, cut into pieces
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 garlic clove, minced
• Asparagus
• 2 lbs fresh asparagus

1. Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam.
2. Drizzle with olive oil; shake pan back and forth to coat asparagus.
3. Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
4. Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe).
5. Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.

vinaigrette, tomato, balsamic vinegar, olive oil, salt, garlic, fresh asparagus

Taken from www.food.com/recipe/grilled-asparagus-with-sun-dried-tomato-vinaigrette-232693 (may not work)