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Posted By archives On March 14, 2010 @ 11:15 am In Vegetables | No Comments
Recipe by: Barbara Rolls
1 1/2 lbs thick asparagus spears
salt & pepper
Preheat oven to 400F
Lightly coat baking sheet with cooking spray
Cut off woody ends of the asparagus & peel any tough outer skin. Place in baking sheet in single layer. Lightly spray asparagus with cooking spray. Season lightly with salt & pepper.
Roast for 15 minutes or until tender when pierced.
NOTE: Thicker asparagus works better in this recipe. For thinner spears, reduce roasting time to 10 minutes.
Serving size = 3/4 C Calories – 50 Carbohydrate – 8g Fat – 1g Protein – 5g Fiber – 4g
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