Oven-Roasted Asparagus Recipe - Cooking Index
Oven-Roasted Asparagus Recipe - Cooking Index
Here's a new way to cook fresh asparagus. The art of roasting produces a flavor that the asparagus lover will find hard to resist. If you use thin asparagus, shorten the cooking time, and if you use big, fat stalks, it might take a few minutes more. If you don't want to use the wine, use water in its place.
Type: Low Fat, Vegetables| 1 lb | 454g / 16oz | Asparagus |
| 2 | Garlic cloves - slivered | |
| 2 tablespoons | 30ml | Water |
| 2 tablespoons | 30ml | Dry white wine |
| (or nonalcoholic white wine) | ||
| 2 teaspoons | 10ml | Lemon juice |
| 1 teaspoon | 5ml | Olive oil |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
Break off the tough ends from the asparagus spears. With a vegetable peeler, peel the bottom half of the asparagus stalks.
Scatter the garlic in a 13- by 9-inch baking dish. Arrange the asparagus in a single layer. In a small bowl, combine the water, wine, lemon juice, oil, salt and pepper. Pour over the asparagus.
Bake at 400 degrees for 10 minutes. Turn the asparagus over and roast for 8 to 10 minutes more, or until the asparagus are tender but slightly crisp and the liquid is almost gone.
This recipe yields 4 servings.
Nutritional Information Per Serving: Calories: 39; Fat: 1.5 grams (29% of calories); Cholesterol: 0 milligrams; Sodium: 135 milligrams; Fiber (grams) 1.3.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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