Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower
Garlic and Red Pepper Asparagus delivers a quick side dish with a nice crisp flavor.
Serves 4 (serving size: about 6 asparagus spears)
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1 pound trimmed asparagus
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
2 garlic cloves, thinly sliced
Preheat oven to 425°. Combine asparagus, olive oil, salt, crushed red pepper, black pepper, and garlic on a jelly-roll pan; toss to coat. Bake at 425° for 8 minutes or until asparagus is crisp-tender.
Fat 6.9 g
Satfat 1 g
Sodium 123 mg