Oven-Roasted Asparagus
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Oven-Roasted Asparagus
YIELD Makes 4 servings
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INGREDIENTS
| 1 | bunch (12 to 14 ounces) asparagus spears |
| 1 | tablespoon olive oil |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1/4 | cup shredded Asiago or Parmesan cheese |
PREPARATION:
- Preheat oven to 425°F.
- Trim off and discard tough ends of asparagus spears. Peel stem ends with vegetable peeler, if desired. Arrange asparagus in shallow baking dish. Drizzle oil over asparagus; turn spears to coat. Sprinkle with salt and pepper.
- Roast asparagus until tender, about 12 to 18 minutes depending on thickness of asparagus. Chop or leave spears whole. Sprinkle with cheese.
This recipe appears in:
Passover Recipes
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe (3 to 4 ounces) |
| Sodium | 286 mg |
| Protein | 4 g |
| Fiber | 2 g |
| Carbohydrate | 4 g |
| Cholesterol | 6 mg |
| Saturated Fat | 2 g |
| Total Fat | 5 g |
| Calories from Fat | 60 % |
| Calories | 75 |
DIETARY EXCHANGE:
| Fat | 1 |
| Vegetable | 1 |
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