Top this classic spring side dish with a little lemon zest or toasted pecans. It's perfect alongside a roast chicken, or add it to your favorite salad.
- 2 pounds asparagus woody ends removed
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
Preheat the oven to 450°F. Place asparagus on 2 baking sheets (arranged in one layer for ample room). Drizzle oil over asparagus and sprinkle with salt. Toss gently to combine.
Roast until asparagus is tender, about 10 minutes. Place spears on serving platter and serve.
Per serving: 90 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 300mg sodium, 9g carbohydrates (5g dietary fiber, 4g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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