2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme leaves
1 clove garlic, minced
salt & pepper to taste
1/4 teaspoon brown sugar
2 cups cherry tomatoes
2 bunches asparagus
In a small bowl; whisk oil with balsamic vinegar, thyme, garlic, salt, pepper and sugar. Cut tomatoes in half and toss to combine with olive-oil mixture. Spread tomatoes on roasting pan and place in preheated 300 F (150 C) oven. Bake, stirring occasionally, for 30 minutes or until tomatoes are shrivelled.
Break the ends from asparagus stalks. Add asparagus to tomatoes and continue cooking for 25 minutes or until asparagus is tender.
Serves 6