(approx. 48 spears) asparagus, trimmed of woody stems
olive oil, divided
dash of pepper
finely diced red onion
red bell pepper, finely diced
Italian herb seasoning paste
chopped fresh thyme
Preheat oven to 350°F (180°C). Place asparagus on a parchment-paper-lined baking tray, drizzle with 1 tbsp (15 mL) olive oil and season with salt and pepper. Roast for about 10 min. or until lightly browned.
Heat remaining oil in a medium skillet over medium-high heat. Sauté onion for 2 min.; stir in red pepper and continue to sauté for another few minutes or until red pepper is tender.
Stir in seasoning paste and balsamic vinegar. Add thyme and remove from heat. Serve on a platter or portion asparagus onto individual plates and top each with a spoonful of red pepper relish.