Roasted Asparagus

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.

Roasted Asparagus

(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

Posted in 21 Day Fix Recipes, Recipes, Vegetables Tagged with: , , ,

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