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Slow Roasted Asparagus
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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 154
% Daily Value**
Total Fat 14g
21%
Saturated Fat 2g
3%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 83mg
3%
Total Carbohydrate 7g
2%
Dietary Fiber 3g
12%
Sugars 4g
Protein 3g
Vitamin A  20%Vitamin C  13%
Calcium  3%Iron  17%
Potassium  8%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Slow Roasted Asparagus

Collection: Valentine's Day

Recipe Tags: Vegetable Recipes

Date Added: May 15, 2013
This is a wonderful side dish that can be used with just about any dish. The best part is that it is really easy to make.

Ingredients:

1 lb Asparagus , ends trimmed, then cut on diagonal
2 tablespoons Extra Virgin Olive Oil (or less)
1 tablespoon Balsamic Vinegar best quality (or less)
Salt to taste
Pepper fresh to taste
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Directions:

1. Oven should be set at 350 F. Take one piece of asparagus and hold by both ends and snap.

2. This will give you a guide as to how much woody stem of the asparagus needs to be cut off (usually about 2 inches).

3. Trim the rest of the asparagus pieces to that size, then cut on diagonal into 2 inch pieces.

4. Put asparagus in large plastic bag, pour in olive oil, vinegar, and season with salt and pepper.

5. Manipulate bag until asparagus is well coated with oil/vinegar mixture, then pour into ceramic or glass baking dish.

6. Cook asparagus 20-30 minutes, removing from oven when asparagus is still slightly crisp and firm.

7. You might want to serve this with a few drops of that very expensive balsamic vinegar you've been saving drizzled over just before serving.

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Dietary Notes:
This recipe is very low-sodium with 82.5mg per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 20% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% 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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