Roasted Aspragus
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INGREDIENTS
- 4 ts olive oil
- 4 lb Asparagus
- 2 ts Balsamic vinegar
- Salt & freshly gorund black
INSTRUCTIONS
Preheat oven to 450 F. Snap off the tough ends of the asparagus and, if desired, peel the stalks. In a shallow roasting pan or baking sheet with sides, toss the asparagus with oil and season with salt and pepper. Spread the asparagus in a single layer. If the pan is not large enough, use two pans. Roast for 10 to 15 minutes, until tender and browned, shaking once during roasting. Sprinkle with balsamic vinegar and toss. Taste and adjust seasonings. Let cool to room temp., serve within 2 hours. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (152g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 34 | ||
| Calories from Fat: 5 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3.1mg | 0 % | |
| Potassium 305.9mg | 8 % | |
| Total Carbohydrate 5.9g | 2 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 2.8g | ||
| Protein 3.3g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 34
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