INGREDIENTS
1
bunch (12 to 14 ounces) asparagus spears
1
tablespoon olive oil
1/2
teaspoon salt
1/4
teaspoon black pepper
1/4
cup shredded Asiago or Parmesan cheese
PREPARATION:
- Preheat oven to 425°F.
- Trim off and discard tough ends of asparagus spears. Peel stem ends with vegetable peeler, if desired. Arrange asparagus in shallow baking dish. Drizzle oil over asparagus; turn spears to coat. Sprinkle with salt and pepper.
- Roast asparagus until tender, about 12 to 18 minutes depending on thickness of asparagus. Chop or leave spears whole. Sprinkle with cheese.
This recipe appears in:
Passover Recipes
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe (3 to 4 ounces)
Sodium
286 mg
Protein
4 g
Fiber
2 g
Carbohydrate
4 g
Cholesterol
6 mg
Saturated Fat
2 g
Total Fat
5 g
Calories from Fat
60 %
Calories
75
DIETARY EXCHANGE:
Fat
1
Vegetable
1
