- Portion size 8 servings
Ingredients
Method
Snap woody ends off asparagus; place on rimmed baking sheet. Sprinkle with oil, salt and pepper; shake pan to coat. Roast in 425°F (220°C) oven, shaking pan halfway, for 15 minutes or until tender-crisp
Nutritional facts <b>Per serving:</b> about
- Sodium 80 mg
- Protein 2 g
- Calories 34.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 4.0
- Folate 53.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 15.0
