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Roasted asparagus
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| Artist: |
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| Categories: |
Asparagus, Roasted, Side-dishes, Vegetables, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh asparagus | | 2
| tsp | Olive oil | | 2
| tbsp | Parmesan cheese, shredded | | 1
| | Lemon, cut into wedges |
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Procedures:
| 1 | Preheat oven to 500 degrees. | | 2 | Arrange in a single layer in a shallow baking pan. | | 3 | With a pastry brush, paint the oil on the asparagus spears. | | 4 | Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. | | 5 | Turn spears occasionally for even cooking and to avoid browning. | | 6 | Place asparagus spears on serving platter. | | 7 | Sprinkle with cheese. | | 8 | Serve with lemon wedges. | | 9 | Food exchanges per serving: 1 vegetable exchange + 1 fat exchange; cal: 76; pro: 4g; car: 6g; 4g; cho: 3mg; sod: 71mg; | | 10 | joslin diabetes gourmet cookbook by bonnie sanders polin, & frances towner giedt |
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