(actually my husband and I could eat all of it!)
1 bunch fresh asparagus
2 tsp olive oil
1/4 cup pine nuts
1/4 cup sun dried tomatoes, slivered
kosher salt and fresh cracked pepper
1 fresh red pepper, whole
1 Tbsp olive oil
1-2 cloves garlic, crushed
Preheat oven to 400 degrees. Rinse Asparagus and trim ends. The best way to do this is to take one end in each hand and bend until it breaks, trim the rest at that point. Dry on paper towels. On baking sheet or roasting pan, combine asparagus tomatoes and pine nuts. Drizzle 2 tsp. olive oil and toss lightly to mix. Lay flat on pan, leaving a little room in between each one.
Roast in oven for 8 - 12 minutes. we like ours "well done" so I leave them in there for at least 12 min or more, until they are slightly charred on one side.
To Make Aioli:
Place red pepper in roasting pan. Bake at 400 degrees for about 40 min, turning occasionally. Pepper will turn black on all sides, you want it to do this!! Take pepper out and let it rest until cool. You should be able to peel skin off, discarding seeds and stem. Chop roughly and put into blender or food processor. Add 1/4 tsp salt, pepper, and garlic. Stream in olive oil until thoroughly mixed. Chill.
I think this dish is best served at room temperature, with the cold aioli.