| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Asparagus spears |
| 1 |
lg |
Garlic clove; halved |
| 2 |
ts |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Preparation time: 10 minutes Cooking time: 20 minutes
Preheat oven to 400 degrees. Snap off tough ends of asparagus; remove
scales with a knife or vegetable peeler, if desired. Set aside. Rub cut
sides of garlic over a 13 x 9-inch baking dish; place garlic in dish. Add
asparagus; drizzle with oil. Sprinkle asparagus with salt, thyme, and
pepper; toss gently. Bake at 400 degrees for 20 minutes, stirring once.
Yield: 4 servings.
CALORIES 62 (38% from far): FAT2.6g; PROTEIN 4g; CARB 8.3g: FIBER 3.7g;
CHOL 0mg; IRON 1.8mg; SODIUM 297mg; CALC 42mg
Recipe by: Cooking Light, September 1997, page 132
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 08, 1997
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