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Arrange the oven rack in the lower third of the oven. Preheat the oven to 425F.
Mix all ingredients in a large zip loc bag. Add the tomatoes and asparagus. Toss until thoroughly coated.
Arrange the vegetables in a single lalyer in a roasting pan and roast until the tomatoes are lightly charred and the asparagus is just tender, 12 - 16 minutes, depending on the thickness of the asparagus.
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