Oven Roasted Asparagus
|Asparagus spears||14 Ounce (1 Bunch)|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
|Shredded cheese||1⁄4 Cup (4 tbs) (Asiago Or Parmesan)|
Preheat oven to 425°F.
Trim off and discard tough ends of asparagus spears.
Peel stem ends of asparagus with vegetable peeler, if desired.
Arrange asparagus in shallow baking dish.
Drizzle oil onto asparagus; turn stalks to coat.
Sprinkle with salt and pepper.
Bake until asparagus is tender, about 12 to 18 minutes depending on thickness of asparagus.
Chop or leave spears whole.
Sprinkle with cheese.
Serving size: Complete recipe
Calories 323 Calories from Fat 211
% Daily Value*
Total Fat 24 g36.8%
Saturated Fat 7.5 g37.3%
Trans Fat 0 g
Cholesterol 27.5 mg9.2%
Sodium 2118.3 mg88.3%
Total Carbohydrates 9 g2.9%
Dietary Fiber 1.9 g7.5%
Sugars 4 g
Protein 16 g31.5%
Vitamin A 40.1% Vitamin C 12.4%
Calcium 45.9% Iron 22.8%
*Based on a 2000 Calorie diet