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Roasted Asparagus Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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:

  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.
  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