Heart Healthy, Diabetes Friendly – and Delicious!
Sometimes simple is best. Great chefs know that, for sublime taste, it’s best to start with good, fresh ingredients and to let the natural flavor come through. Oven roasting asparagus is not only super easy, it also brings out that delicious woodsy flavor of the asparagus as its sugars caramelize. For tender asparagus, just break off the woody ends of each spear by holding the top and bottom of the spear and bending it. The woody end will break off, leaving the beautifully tender portion. (Save the woody portions to throw in with other vegetable ends and pieces for a wonderful vegetable broth that can be used later for soup.)
Simple Oven-Roasted Asparagus
1 bunch thin-to-medium asparagus spears, trimmed (about 1 1/4 pounds)
1 teaspoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon sea salt*
1/8 teaspoon ground black pepper
1 tablespoon grated Parmesan cheese (optional)
1 teaspoon lemon juice (optional)
Preheat over to 425 degrees. Trim and rinse asparagus spears. Pat dry with tea towels. Place on baking sheet and drizzle with one teaspoon olive oil. Sprinkle with garlic powder, salt and pepper. Toss spears lightly and arrange the asparagus in a single layer. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness of spears. The fatter the spear, the longer the cooking time. Springkle with lemon juice and Parmesan cheese just before serving, if desired.
*If using the Parmesan cheese, remember it is salt, so do not add extra salt until you taste the finished dish.
Per serving: 34 Calories; 2g Fat (38.0% calories from fat); trace Saturated Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.
Recipe is low fat, low calorie, diabetic friendly and gluten free.
Recipe courtesy of LowFatLifestyle.com. Visit them for more free recipes and healthy-cooking tips.