Guest guest Posted April 18, 2001 Report Share Posted April 18, 2001 * Exported from MasterCook * Roasted Asparagus Recipe By : Pasta East to West by Nava Atlas, page 191 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces slender asparagus 1 1/2 tablespoons extra-virgin olive oil 1 pinch salt 4 to 6 servings Sometimes simple can be sublime, as in the case of this very basic side dish. Roasting brings out the special flavor of asparagus like nothing else can. Preheat the oven to 425 degrees. Trim any woody bottoms from the asparagus, and peel the bottom halves of the stalks if desired. Cut the asparagus spears in half crosswise. Place them in a mixing bowl, and drizzle with the oil; toss quickly to coat. Arrange the asparagus spears in a single layer on a lightly oiled baking sheet. Roast until they are just tender when pierced with a fork, about 8 to 10 minutes. Remove from the oven, arrange on a serving plate, and serve. Calories: 52, Carbohydrate: 3 g, Total Fat: 4 g, Cholesterol: 0 g, Protein: 1 g, Sodium: 3 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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