1. Preheat the oven to 300 degrees F. 2. Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar. 3. Cut the tomatoes in half and toss to combine with the olive oil mixture. 4. Spread the tomatoes in a roasting pan and place in the oven. 5. Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled. 6. Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
