Nutty Asparagus

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 48
  • Calories from fat: 56%
  • Fat: 3g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.6g
  • Carbohydrate: 4.5g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 167mg
  • Calcium: 0.0mg


  • 1 pound fresh asparagus spears
  • Vegetable cooking spray
  • 1 tablespoon lemon juice
  • 2 teaspoons reduced-calorie margarine, melted
  • 1 1/2 tablespoons coarsely chopped walnuts
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  1. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Place asparagus in an 8-inch square baking dish coated with cooking spray.
  2. Combine lemon juice and margarine; brush over asparagus. Sprinkle nuts, salt, and pepper over asparagus. Bake, uncovered, at 350° for 20 minutes or until asparagus is tender.
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