NUTRITION FACTS
Serving Size = 4 ounces (132g); Servings per container = 4; calories 90; total fat 5g (8%); saturated fat 1.5g (8%); cholesterol 5mg (2%); sodium 105mg (4%); total carbohydrate 6g (2%); dietary fiber 3g (12%); sugars 3g; proteins 5

Asparagus with Lemon & Parmesan

4 servings / 1 serving = 4 ounces

Asparagus with Lemon & Parmesan

4 servings / 1 serving = 4 ounces

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 pound asparagus spears
  • 1 Tablespoon extra-virgin olive oil
  • juice of ½ lemon
  • 2 Tablespoons grated Parmesan cheese
  • black pepper, to taste

 

DIRECTIONS

  1. Preheat oven to 425°F.
  2. Wash asparagus, dry well, and trim the tough ends off (about an inch).  Toss the asparagus with olive oil and black pepper.
  3. Lay the asparagus in one even layer on a baking sheet.
  4. Roast for 10-15 minutes.
  5. Remove from the oven, squeeze lemon juice and sprinkle with parmesan cheese

NUTRITION FACTS
Serving Size = 4 ounces (132g); Servings per container = 4; calories 90; total fat 5g (8%); saturated fat 1.5g (8%); cholesterol 5mg (2%); sodium 105mg (4%); total carbohydrate 6g (2%); dietary fiber 3g (12%); sugars 3g; proteins 5g.

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