Italian Asparagus
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
asparagus
cooked or canned |
|
| ¼ | cup |
tomato sauce
|
|
| ¼ | cup |
water
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
swiss cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
asparagus
cooked or canned |
|
| 59 | ml |
tomato sauce
|
|
| 59 | ml |
water
|
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
garlic powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
swiss cheese
|
*
|
Directions
Lay asparagus spears in shallow baking dish coated with vegetable cooking spray.
Blend tomato sauce, water, oregano, garlic powder, salt, and pepper.
Bake at 350℉ (180℃) for 25 to 30 minutes.
Microwave: Cook on High for 5 to 6 minutes.
