** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 450 F Snap off the tough ends of the asparagus and, if desired, peel the stalks.
2. In a shallow roasting pan or baking sheet with sides, toss the asparagus with oil and season with salt and pepper.
3. Spread the asparagus in a single layer. If the pan is not large enough, use two pans.
4. Roast for 10 to 15 minutes, until tender and browned, shaking once during roasting.
5. Sprinkle with balsamic vinegar and toss. Taste and adjust seasonings.
6. Let cool to room temp., serve within 2 hours.
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Dietary Notes:
This recipe is low-sodium with 1.92mg per serving, low-fat with 1.58g per serving, low-saturated fat with 0.17g per serving, low-cholesterol with 0mg per serving and low-calorie with 31.83 per serving
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Asparagus, Vinegar, Olive Oil allergies.
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