roasted asparagus and provolone

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Roasted Asparagus and Provolone Salad

 

Recipe By :Rozanne Gold

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh medium asparagus spears

1 1/2 tablespoons extra-virgin olive oil

6 ounces provolone cheese -- 1/8-inch slices

 

Preheat oven to 500F.

 

Trim woody bottoms from asparagus and discard. Wash asparagus, then cut into

thirds on the bias. Toss with 1/2 tablespoon oil to coat lightly.

 

Place asparagus on a shallow baking sheet in one layer. Roast in oven for 10

minutes, shaking the sheet once or twice to prevent sticking. Remove from oven

and place asparagus in a bowl.

 

While asparagus is in the oven, cut cheese into thin julienne sticks,

approximately 1 1/2 - inch long by 1/8 - inch wide. Add to asparagus. Add salt

and freshly ground pepper to taste. Toss gently.

 

Add remaining 1 tablespoon olive oil and toss again. Serve warm.

 

Source:

" Recipes 1-2-3 Menu Cookbook 1998 "

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Per Serving (excluding unknown items): 215 Calories; 17g Fat (67.6% calories

from fat); 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol;

374mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 2087 0 0

 

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