Roasted Asparagus

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Roasted Asparagus Serves 4 Ingredients 1-1/2 lbs. fresh asparagus, trimmed ¼ tsp. salt 1 Tbsp. olive oil 1 large clove garlic, halved ¼ tsp. pepper Fresh tarragon or thyme, chopped Directions Heat oven to 400 degrees. Choose asparagus that is uniform in diameter so all spears will be done at the same time. Wash asparagus well and snap off the tough white ends. Toss the spears with olive oil, salt and pepper. Add a little fresh tarragon or thyme to taste. Rub cut sides of garlic over a 13x9-inch baking dish. Spray baking pan with cooking spray. Spread the spears in the baking pan. Roast in 400-degree oven for about 5 to 15 minutes, depending on thickness of the stalks until crisp tender or to your preference. Shake the pan halfway through cooking to ensure even cooking. Per serving: 62 calories, 4g fat (1g sat.), 150mg sodium, 8g carbohydrate, 4g protein Serve asparagus plain or drizzled with one of the following dressings: Lemon vinaigrette: Whisk together 1-1/2 Tbsp. freshly squeezed lemon juice, ½ tsp. Dijon mustard, ¼ tsp. Tabasco sauce and 2 tsp. extra-virgin olive oil. Balsamic vinaigrette: Whisk together 1-1/2 Tbsp. balsamic vinegar, 2 Tbsp. lemon juice, 1 Tbsp. lower-sodium soy sauce, 1/8 tsp. black pepper and 1 Tbsp. extra-virgin olive oil. Sesame Asian dressing: Toast 1 Tbsp. sesame seeds in skillet until pale golden (about 3 min.); set aside. Whisk together 1 Tbsp. extra-virgin olive oil, 1 Tbsp. Asian sesame oil, 1 Tbsp. white wine vinegar, 1 tsp. Dijon mustard, a pinch of salt and pepper. Gently toss asparagus with dressing and sprinkle with sesame seeds. .

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