Wednesday, August 19, 2009

Asparagus Spears

12 frozen asparagus spears
1 onion (sliced)
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons parmesean cheese
1 1/2 Tablespoon dried parsley
2-3 teaspoons of Cavender's All Purpose Greek Seasoning
1 Tablespoon apple cider vinegar (optional)


Preheat oven to 385
Lay asparagus at the botton of caserol dish.
Add the onions.
Sprinkle the olive oil (olive oil will not cover it all but as it cooks the frozen asparagus will melt and the water will blend with the oil to make it spread). Sprinkle on the rest of the ingredients.
(Add a little salt if desired).
Cover with aluminum foil and cood for 10-15 minutes.
(Don't let get too soft. Should be a little crunchy).
Optional cooking method
Wrap in foil and cook on grill for 8-10 minutes

Nutritional Analysis: 3 asparagus spears equals 25 calories, trace fat (trace saturated fat), 0 cholesterol, 133 mg sodium, 4 g carbohydrate, 1 g fiber, 2 g protein.

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