Crunchy Asparagus
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 257.1
- Total Fat: 27.2 g
- Cholesterol: 0.0 mg
- Sodium: 3,489.8 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.7 g
- Protein: 1.8 g
View full nutritional breakdown of Crunchy Asparagus calories by ingredient
Introduction
This delicious serving of mouth-watering asparagus works great for a spring time BBQ, or just a family dinner. This delicious serving of mouth-watering asparagus works great for a spring time BBQ, or just a family dinner.Number of Servings: 4
Ingredients
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1. Twenty (20) Spears of asparagus, medium length
2. Olive Oil, 8 tbsp
3. Salt 5 tbsp
Directions
1. Preheat oven to 350 degrees.
2. Cleanse the asparagus thoroughly. Make sure that the asparagus is crisp, not wilted or brown. Green asparagus works best. Cut off any hard bits at the ends.
3. Fill a deep pan with oil. The oil should be around 2/3 - 1 in. in depth.
4. Slowly, drop the asparagus into the pan. They should not overlap, or stick out of the oil. If they do, add 1 tsp at a time until covered.
5. Place in oven for about 10 minutes, then check to see if flexible(as in, when you hold the tough end, they droop WAY down). If not, place in for intervals of 5 minutes, checking each time.
6. Put salt in a bowl. Using tongs, take the tough end of the asparagus and dip the spear into the salt. Cover completely.
7. Serve after cool.
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGOMEIRA.
2. Cleanse the asparagus thoroughly. Make sure that the asparagus is crisp, not wilted or brown. Green asparagus works best. Cut off any hard bits at the ends.
3. Fill a deep pan with oil. The oil should be around 2/3 - 1 in. in depth.
4. Slowly, drop the asparagus into the pan. They should not overlap, or stick out of the oil. If they do, add 1 tsp at a time until covered.
5. Place in oven for about 10 minutes, then check to see if flexible(as in, when you hold the tough end, they droop WAY down). If not, place in for intervals of 5 minutes, checking each time.
6. Put salt in a bowl. Using tongs, take the tough end of the asparagus and dip the spear into the salt. Cover completely.
7. Serve after cool.
Number of Servings: 4
Recipe submitted by SparkPeople user DRAGOMEIRA.