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- Makes: 4 servings
5 mins to 7 mins
This simple recipe from Fire Lake Camp farm in Paola, Kansas, is sure to become a spring standard on your table; it's perfect for both brunch and dinner. Don't be tempted to skip the lemon juice; the acidity brightens the flavors of the whole dish.
asaragus spears, woody ends trimmed
clove garlic, crushed
Sea salt and pepper
Juice of one lemon (about 3 tablespoons)
Parmesan cheese, shaved (1/2 cup)
In a shallow roasting pan, toss trimmed asparagus with oil, garlic, salt and pepper. Roast, uncovered, in a 450 degrees oven for 5 to 7 minutes or until asparagus is crisp-tender. Transfer asparagus to a platter; sprinkle with lemon juice and cheese.
Servings Per Recipe 4, calcium (mg) 208, iron (mg) 3, carb. (g) 6, Pyridoxine (Vit. B6) (mg) 0, Monosaturated fat (g) 4, Niacin (mg) 1, Polyunsaturated fat (g) 1, Riboflavin (mg) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, Potassium (mg) 259, cal. (kcal) 115, sodium (mg) 381, Fat, total (g) 7, pro. (g) 8, Cobalamin (Vit. B12) (µg) 0, vit. A (IU) 981, Folate (µg) 62, vit. C (mg) 11, Thiamin (mg) 0, chol. (mg) 10, sat. fat (g) 3