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Oven-Roasted Asparagus

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, C, E
    MineralsNatrium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Asparagus

    2. 2 Garlic cloves - slivered

    3. 2 tablespoons 30ml Water

    4. 2 tablespoons 30ml Dry white wine

    5. (or nonalcoholic white wine)

    6. 2 teaspoons 10ml Lemon juice

    7. 1 teaspoon 5ml Olive oil

    8. 1/4 teaspoon 1 1/3ml Salt

    9. 1/8 teaspoon 0.6ml Freshly-ground black pepper

    Instructions Jump to Ingredients ↑

    1. Break off the tough ends from the asparagus spears. With a vegetable peeler, peel the bottom half of the asparagus stalks.

    2. 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.

    3. 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.

    4. This recipe yields 4 servings.

    5. Nutritional Information Per Serving: Calories: 39; Fat: 1.5 grams (29% of calories ); Cholesterol: 0 milligrams; Sodium: 135 milligrams; Fiber (grams) 1.3.

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