Yield
Makes 8 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat oven to 425°. Coat 2 baking sheets with cooking spray.

Step 2

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add onions, and sprinkle with sugar and 1/4 teaspoon salt. Cook, stirring frequently, until the onions are soft and golden, about 6 minutes. Set aside.

Step 3

Snap off tough ends of asparagus and discard. Combine with remaining 1 teaspoon oil, and remaining 1/4 teaspoon salt in a large bowl; toss to coat. Spread asparagus evenly on prepared pans.

Step 4

Place tomatoes in the bowl that held the asparagus, and toss to coat them in remaining oil and salt. Add onion.

Step 5

Roast the asparagus 10 minutes or until its brightly colored and still crisp. (Recipe may be prepared to this point up to a day ahead.)

Step 6

Add onion-and-tomato mixture to pans; cook 5 minutes or until tomatoes are heated.

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