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1
Heat oven to 450°F. In large bowl, place asparagus and tomatoes. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Divide mixture evenly between 2 ungreased 17x12-inch half-sheet pans.
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2
Roast uncovered 10 to 15 minutes, stirring once, until browned. Transfer vegetable mixture to serving bowl or platter; drizzle with balsamic glaze.
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