Roasted Asparagus
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
asparagus spears |
|
2 |
tablespoons |
olive oil |
|
1 |
teaspoon |
kosher salt |
|
1/2 |
teaspoon |
ground black pepper |
|
1 |
tablespoon |
balsamic vinegar -- optional |
| Heat oven to 425°F. Line a baking sheet with aluminum foil. Cut woody ends of asparagus off. Place in single layer on baking sheet. Mix oil, salt, and pepper together. Pour over asparagus and toss to coat. Bake 10 to 15 minutes. Sprinkle with balsamic vinegar if desired. Makes 6 servings. |
| Per Serving: 54 Calories; 5g Fat (70.5% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 315mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fruit; 1 Fat. |