Bring spring to your meal by serving tender roasted asparagus.
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 4 |
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 4 |
Ingredients
- 1 large bunch asparagus (about 1 pound)
- Extra-virgin olive oil, for tossing
- Kosher salt and freshly ground black pepper
Instructions
- Preheat an oven to 425 degrees F.
- Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems.
- Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 37 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 266 mg |
| Serving Size | 1 of 4 servings |
| Calories | 37 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 266 mg |