My Final Weight Loss Journey

This is just one asparagus recipe that I love!  I use to not touch asparagus.  Now I can't get enough of it!


CL Online
HU: 1
Servings 8
Posted by jillybean03
Date April 27, 2004

CL Notes: Make the butter ahead of time, if you like. Roast the asparagus and toss it with the butter just before serving.

My notes: The sauce has a nice sweetness to it with the shallots and balsamic.

Ingredients:

3 tablespoons finely chopped shallots
2 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon grated lemon rind
2 pounds asparagus spears
Cooking spray

Combine shallots, butter, vinegar, thyme, salt, and rind, stirring well with a whisk.
Preheat oven to 450°.

Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil; bake at 450° for 5 minutes. Uncover and bake an additional 10 minutes or until asparagus is crisp-tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.

Yield: 8 servings

CALORIES 56 (50% from fat); FAT 3.1g (satfat 1.9g, monofat 0.9g, polyfat 0.2g); PROTEIN 2.7g; CARBOHYDRATE 6.2g; FIBER 1.8g; CHOLESTEROL 8mg; IRON 1.1mg; SODIUM 253mg; CALCIUM 28mg;

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