| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 2 | lb | Asparagus with very thick |
| stalks | ||
| 2 | T | Olive oil |
| Coarse salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Heat the oven to 350 degrees with a baking sheet inside. Trim and peel the asparagus to the point on the stem where it is most tender. Wash well. While still moist and wet, drizzle with olive oil. Season with salt and pepper. Place on the preheated baking sheet, and roast until tender to the point of a knife, 25 to 30 minutes, depending on the size of the asparagus. Serves 4 to 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 60 Calories (kcal); 7g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 717mg
Potassium: 392.8mg
Carbohydrates: 5.7g
Fiber: 2.3g
Sugar: <1g
Protein: 4.1g