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Oven Roasted Asparagus

March 26, 2012

This is such an easy and elegant way to serve asparagus. The asparagus gets a slightly nutty flavor after roasting, which makes it even more delicious.

Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.

Oven Roasted Asparagus pictured with Spinach Stuffed Pork Chops.

Desired amount of Asparagus 

We learned this awesome tip from Rachel Ray.  Bend each piece of asparagus separately and it will magically break right where the woody part starts, leaving you with the tender stem of the asparagus.

Preheat oven to 350 degrees.

Olive oil

Pour a tiny bit of olive oil on asparagus and mix them around with your hands so each piece is coated with olive oil.  The olive oil will spread quite easily so use a very small amount.  Or, lightly spritz asparagus spears with olive oil.

Salt

Dry Hidden Valley Ranch Dressing mix (optional)

Roasted Slivered Almonds (optional)

Lay asparagus spears on a cookie sheet, preferably in a single layer.  Sprinkle with a little salt.  You can also sprinkle with dry Hidden Valley Ranch Dressing mix for a delicious flavor.  We also love to sprinkle on some roasted almonds.

Bake at 350 degrees for 15 – 20 minutes, depending on the thickness of your stalks and how tender you like them.  They should be tender when pierced with the tip of a knife.

Weight Watchers:  barely 1 point is used in the entire recipe for the olive oil.  If you added nuts, figure the points depending on how much you eat.

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