Roasted Asparagus

Featured in the Honolulu Star-Bulletin on May 30, 2007.

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Ingredients:

Roasted Asparagus

  • 10 ounces fresh asparagus, ends trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Coarse salt

Directions:

  1. Preheat the toaster oven to 375°F.
  2. Toss the asparagus with the olive oil and vinegar in an oval baking dish and sprinkle with coarse salt.
  3. Bake for 20 minutes, until the asparagus spears are tender.
  4. 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

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