- 3 6-ounce jars artichoke hearts, drained
- 2 pounds asparagus, trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper
- Kosher salt and black pepper
- Heat oven to 450° F. Toss the artichokes and asparagus with the oil, red pepper, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast until charred at the edges and tender, 12 to 15 minutes.