Try this Roasted Potatoes and Asparagus recipe, or contribute your own.
Suggest a better descriptionSnap off tough ends of asparagus, and remove scales with a knife or vegetable peeler, if desired. Combine asparagus and 1 teaspoon oil in a bowl, and toss well to coat; set aside. Spread remaining 2 teaspoons oil evenly over the bottom of a 15- x 10- x 1-inch jellyroll pan. Arrange potato slices in a single layer in prepared pan, turning to coat. Bake at 400 deg for 28 minutes, turning potatoes after 18 minutes. Arrange asparagus in a single layer on top of potatoes. Bake an additional 10 minutes or until potatoes are tender and browned and asparagus is crisp-tender. Sprinkle with salt and pepper. Yield: 5 servings (serving size: 1 cup). Per serving: 127 Calories; 3g Fat (20% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 61mg Sodium Recipe by: Cooking Light, May/June 1993, page 76 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 60 | ||
Calories from Fat: 26 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.7mg | 0 % | |
Potassium 364.6mg | 10 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 3.3g | ||
Protein 4g | 6 % | |
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. |
Calories per serving: 60
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