Tuscan Roasted Asparagus
Recipe: #17987
March 14, 2015
Categories: Fresh Tomatoes, Side Dishes, Vegetables, Asparagus, Christmas, Easter, Entertaining, Father's Day, Labor Day, Mother's Day, Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Spring, more
"THis is a very attractive tasty recipe. This recipe was originally in "Taste of Home" magazine by Christina Hitchcock with several tweaks by me. The spears will still have some crunch after 8 minutes. If you like well done roast longer"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (539.4 g)
- Calories 176
- Total Fat - 2.5 g
- Saturated Fat - 1.3 g
- Cholesterol - 5.9 mg
- Sodium - 108.3 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 7.1 g
- Sugars - 20.6 g
- Protein - 9.6 g
- Calcium - 217.9 mg
- Iron - 5.2 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 400F.
Step 2
Lightly spray an oven proof tray with olive oil.
Step 3
Place your trimmed spears on the tray. Sprinkle on the onion and celery. Arrange tomato slices on top. Sprinkle on the basil, thyme, pepper & cheese
Step 4
Lightly spray over top with olive oil.
Step 5
Roast for 8 minutes.
Step 6
Less time if the spears are very thin.
Tips & Variations
No special items needed.
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