Baked Asparagus
Yield
1 recipePrep
5 minCook
5 minReady
10 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
asparagus
fresh spears |
|
| 2 | tablespoons |
parsley leaves
fresh, finely chopped |
|
| 3 | each |
garlic cloves
thinly sliced |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
asparagus
fresh spears |
|
| 3E+1 | ml |
parsley leaves
fresh, finely chopped |
|
| 3 | each |
garlic cloves
thinly sliced |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Preheat oven to 400℉ (200℃). Break tough ends off asparagus and place in a baking tray so the stalks don't overlap. Add remaining ingredients and bake uncovered until asparagus is just tender, 5 to 8 minutes. Serve hot.
