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Roasted Asparagus Salad
| Prep Time: |
5 minutes |
| Cook Time: |
10 minutes |
| Serves: |
6 (6 spears ser serving) |
| Serving Size: |
46 calories, 2g fat, (0 g saturated fat), 3g protein, 5g carbs, 2g fiber, 151mg sodium |
NOTE: This recipe is only OK for those on the LMD (Low Microbial Diet) IF the asparagus are roasted until fully cooked.
Ingredients:
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1 ½ pounds fresh asparagus
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| 1 tablespoon olive oil |
| salt to taste |
| freshly ground black pepper |
| 2 tablespoons vinegar |
Cooking Instructions:
| 1. |
Preheat oven to 350'F
|
| 2. |
Prepare the asparagus by cutting off the last inch or so of the woody stalk. |
| 3. |
Place the asparagus stalks on a baking sheet. Brush them with olive oil and sprinkle with salt & pepper.
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| 4. |
Roast in the oven for 10 minutes, until the stalks begin to get tender on the outside. (Thin asparagus spears will take less time.) |
| 5. |
Toss with the vinegar and serve. |
Recipe from: www.foodfit.com: from the book “Great Adventures in Food” by Ellen Haas
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