Ingredients

• 2 Tbsp mushroom sage oil
• 2 Tbs fig balsamic vinegar
• 1 tsp chopped thyme
• 1 -2 tsp salt and pepper, to taste
• 1 Tbsp brown sugar
• 2 c cherry or grape tomatoes, halved
• 2 bunches asparagus, with ends snapped off

Instructions

1. Whisk together oil, vinegar, garlic, thyme, brown sugar, salt and pepper. Pour into bottom of baking dish. Add tomatoes. Bake @ 300F for 15 minutes turning occasionally.
2. Add rasparagus to the tomato mixture and bake for an additional 15 minutes. Serve warm.