Roasted Asparagus

While the salmon is resting after coming out of the oven, this dish, another favorite for entertaining (and eating) can be nearly completed, assuming a wee bit of prep work is done.

I take a handful, or more, or less, of my dried tomatoes and soak them in hot water for at least an hour before I am going to bake. Trim the asparagus. The best way I have found is to grab each stalk at each end, with thumbs and forefingers. Bend until they break. Asparagus is quite cooperative in snapping at just the right place. Discard the tough bottoms and lay the remaining spears in a baking pan. Drizzle with a little olive oil. Season with a little pepper. (I am a bit arrogant so I use fresh crushed black pepper). Place in a 400 degree oven for 10 minutes. Remove from the oven and shuffle the spears a bit, sprinkle the drained, semi-reconstituted tomatoes over the asparagus and return to the oven for about 7 more minutes. Could this be any easier?

Bon appétit!