Roasted Asparagus With Tomatoes

Ingredients

• 1 lb. asparagus, trimmed
• 2 medium tomatoes, cut in wedges
• 1/4 cup Bertolli® Extra Virgin Olive Oil
• 2 Tbsp. pine nuts, toasted (optional)
• 1 clove garlic, thinly sliced
• 1/4 tsp. Kosher salt

Directions

1. Preheat oven to 425°.   In large bowl, combine all ingredients.  On jelly-roll pan, arrange asparagus mixture in single layer.  Roast 20 minutes or until asparagus are tender.