Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 71.7
- Total Fat: 5.4 g
- Cholesterol: 0.0 mg
- Sodium: 149.6 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 2.4 g
- Protein: 2.6 g
View full nutritional breakdown of Roasted Asparagus calories by ingredient
Roasted Asparagus
Submitted by: SEESKOIntroduction
In an effort to get my veggies in and try new things. I came across this easy recipe. Pretty darn good. In an effort to get my veggies in and try new things. I came across this easy recipe. Pretty darn good.Number of Servings: 4
Ingredients
-
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
Directions
Preheat oven to 425°F.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
8They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Number of Servings: 4
Recipe submitted by SparkPeople user SEESKO.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
8They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
Number of Servings: 4
Recipe submitted by SparkPeople user SEESKO.
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