This side dish is extremely easy to make. When choosing asparagus at the store, opt for thicker spears that will not dry out when roasted. Also, reheating the asparagus tends to make it become very shriveled. If possible, only cook what you will be eating with the current meal.Nutritional Information
68 calories; 4g protein; g 8 carbohydrates; 4g fat; 0mg cholesterol; 3mg sodium; 4g fiber
Note: Nutrition information was calculated using 2 bunches of asparagus and 3 teaspoons of oil.
Makes 4 servings
Ingredients
- 1 or 2 bunches of asparagus, rinsed with tough base of the stem removed
- 1 to 3 teaspoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 475 degrees and select a baking dish that allows some space between the asparagus spears so air can circulate while roasting.
- Add the asparagus to the dish, drizzle with olive oil and toss to coat. Season with salt and pepper.
- Cook the asparagus for 10 minutes and then take it out of the oven and inspect it. If the stalks have begun to slightly shrivel and the color has deepened, they are ready to eat. If not, put them back in the oven and bake for 5 minute intervals until done.
Based on a recipe from Passionate Vegetarian by Crescent Dragonwagon
Adding some garlic to this is really tasty also.. plus garlic is healthy!
Garlic is a cool idea – I’ll have to try that!
This recipe for asparagus is delicious, and easy to cook perfectly every time! I LOVE it!
Carol