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- Makes: 4 servings
- Hands On
- Total Time
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
Ground black pepper
Juice of one lemon (about 3 tablespoons)
Parmesan cheese, shaved (1/2 cup)
Preheat oven to 450 degrees . In a shallow roasting pan, toss trimmed asparagus with oil, garlic, salt and pepper. Roast, uncovered, for 5 to 7 minutes or until asparagus is crisp-tender. Transfer to a platter; sprinkle with lemon juice and cheese.
Servings Per Recipe 4, calcium (mg) 208, iron (mg) 3, carb. (g) 6, sugar (g) 3, pro. (g) 8, cal. (kcal) 115, vit. A (IU) 981, Fat, total (g) 7, vit. C (mg) 11, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, Folate (µg) 62, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 381, Potassium (mg) 259, Thiamin (mg) 0, chol. (mg) 10, Riboflavin (mg) 0, sat. fat (g) 3, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0