Tuesday, September 24, 2013

Roasted Asparagus


1 lb Asparagus firm and bright green
2 tbsp Extra Virgin Olive Oil
1 tbsp balsamic vinegar
1 garlic clove
Himalayan salt and black pepper to taste

Pre-heat oven to 425
Cut ends of asparagus (the ends that are lighter in color)
Rinse well under water to clean
Toss spears in olive oil, garlic, and vinegar
Lay out in single layers on shallow baking dish and sprinkle Himalayan salt and pepper.
Bake 6-10 min, just until they are not too crunchy, but you can stick your fork in each spear!

Nutritional Facts:
Calories: 88 g
Protein: 2 g
Carb: 5 g
Fiber: 2 g
Sugar: 1 g
Fat: 7 g (healthy fats!)

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