Roasted Asparagus
Featured in the Honolulu Star-Bulletin on May 30, 2007.
Ingredients:
Reprinted with permission from The Gourmet Toaster Oven by Lynn Alley. Copyright 2005. Published by Ten Speed Press.
10 ounces fresh asparagus, ends trimmed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Coarse salt
Directions:
- Preheat the toaster oven to 375°F.
- Toss the asparagus with the olive oil and vinegar in an oval baking dish and sprinkle with coarse salt.
- Bake for 20 minutes, until the asparagus spears are tender.
- Serve hot as a side dish, or cold in a salad.
Makes 2 servings.
Approximate Nutrient Analysis per serving (includes 1/16 teaspoon salt pinch):
180 calories, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 80 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g sugar, 3 g protein
