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Roasted Asparagus Salad
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 6 (6 spears per serving)
Per Serving: 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:
1 ½ pounds fresh asparagus
1 tablespoon olive oil
Salt to taste
Freshly ground black pepper
2 tablespoons vinegar
Cooking Directions:
- Preheat oven to 350°F.
- Prepare the asparagus by cutting off the last inch or so of the woody stalk.
- Place the asparagus stalks on a baking sheet. Brush them with olive oil and sprinkle with salt & pepper.
- Roast in the oven for 10 minutes, until the stalks begin to get tender on the outside. (Thin asparagus spears will take less time.)
- Toss with the vinegar and serve.
Recipe from: www.foodfit.com: from the book "Great Adventures in Food" by Ellen Haas