Although you can grill, steam or broil asparagus, you’ll love it roasted! This tasty and simple dish goes well with chicken or fish. And asparagus, a member of the lily family, is a great source of folate, iron, and potassium. It also is high in vitamins A and C.
- 1-pound asparagus spears
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper, or to taste
- Preheat oven to 425ºF (218ºC).
- Clean and trim asparagus. Peel the ends if the spears are thick.
- Drizzle a roasting pan with the olive oil and lay the asparagus evenly in the pan. Turn to coat with the oil. Season with salt and pepper.
- Roast the asparagus for approximately 20 minutes, or until the stalks are tender yet crisp. Remove from the pan and transfer to a serving dish.
Tips: Whether you bring home stalks from the farmers’ market or from your local grocery, make sure the spears are firm and fresh-looking and the tips are tightly closed. Asparagus should be eaten within a few days for the best flavor. The best way to store asparagus in the refrigerator is to cut off an inch from the stalk and stand the spears upright in an inch or two of water, covered with a plastic bag.
Serving size: 6 spears
Calories: 30; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 150mg; Total Carbohydrate: 3g; Dietary Fiber: 1g; Protein: 1g
Frances Largeman-Roth, RD, is a contributor to “Cooking Healthy Across America.”