1 lb medium-sized asparagus
2 T extra-virgin olive oil
Salt & pepper, to taste
1 T chopped flat-leaf parsley and 2 lemons, halved (for garnish, optional)
Preheat the oven to 400 F. In a roasting pan, coat the asparagus with oil, salt and pepper. Arrange in a single layer, facing the same direction. Cover with foil and roast for 10 minutes. Remove foil; roast for 10 more minutes. Arrange on a platter; garnish with parsley and lemon halves.
Serves 4. Per serving: 80 calories, 5g carbohydrate, 2g protein, 7g fat, no cholesterol.
This is a recipe I clipped from Sunday paper a few years ago. It is easy and you will love it if you like asparagus.
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