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Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Elegant and simple, this side dish has the added benefit of being equally tasty warm or at room temperature.

David Bonom
Recipe by Cooking Light September 2005

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Credit: Jan Smith

Recipe Summary

Yield:
10 servings (serving size: about 4 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine the first 4 ingredients; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside.

  • Arrange asparagus in an even layer on a jelly-roll pan coated with cooking spray. Drizzle with oil, and sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Toss well to coat. Bake at 450° for 10 minutes, stirring well after 5 minutes. Remove from oven (do not turn oven off). Drizzle with juice mixture; toss to coat. Bake at 450° for 5 minutes or until crisp-tender.

Nutrition Facts

44 calories; calories from fat 57%; fat 2.8g; saturated fat 0.4g; mono fat 2g; poly fat 0.3g; protein 1.7g; carbohydrates 4.2g; fiber 0.1g; iron 1.6mg; sodium 237mg; calcium 20mg.
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