By now you’ve probably noticed that we eat a lot of roasted vegetables. Asparagus was the first one we tried (and loved). It’s such an easy and elegant dish.
(modification of recipe originally from Cooking Light)
Serves 6
- 1 ½ pounds asparagus spears
- 1 ½ teaspoons olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon crushed red pepper
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon shredded fresh Parmesan cheese
Preheat oven to 425 degrees.
Snap or cut off tough ends of asparagus. Arrange asparagus in a single layer on a foil lined sheet pan. Drizzle oil and next 4 ingredients (oil through black pepper) over asparagus. Toss gently to coat and return to single layer. Bake for 12 minutes or until crisp-tender. Remove pan from oven. Arrange asparagus on a platter; top with cheese.
Nutritional Info/ Serving: Calories 40, Fat 2 g, Protein 3 g, Carbs 5 g
21 Day Fix Container Equivalents/Serving: 1 Green
Leave a Reply