Wednesday, February 22, 2006
I eat veggies too
Roasted Asparagus with Shaved Parmesan
Weight Watchers Five Ingredient 15 Minute Cookbook Copyright 2006
1 pound asparagus spears, trimmed
½ teaspoon olive oil
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 tablespoons shaved fresh Parmesan
1. Preheat oven to 425 degrees.
2. Toss asparagus with olive oil, lemon juice, salt and pepper. Place in a single layer on a nonstick baking sheet.
3. Bake at 425 degrees for 5 to 7 minutes or until asparagus is crisp-tender and lightly browned.
4. Place asparagus on a serving platter; sprinkle evenly with Parmesan cheese.
Yield: 4 servings (about 8 spears) Per serving: 0 points, 30 calories, 1.5 gms fat, 2.5 gms protein, 2.7 gms carbs, 1.4 gms Fiber, 3 mg chol, 200 mg sodium, 53 mg calcium
I know I don't post that many side dishes because side dishes are usually quite simple in our house, not really requiring a recipe. This recipe is so simple, you can hardly call it a recipe but it was in a cookbook so here it is. I've roasted asparagus before but I never thought to throw some lemon juice on it. The Parmesan is really just icing on the cake here - the asparagus is tasty without it too. 'Shaved' Parmesan may be a bit classier, but I think grated Parmesan would have been more functional.
This is a new Weight Watchers Five Ingredient 15 Minute Cookbook. I'm not positive but it looks like it comes out once each year. I saw this on the magazine rack and grabbed it, even though it was $10, since this isn't going to show up on a discount rack anywhere and I really liked the recipes in last year's version.
Question of the Day: What are the last five fruits or veggies you've eaten?