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By Karen Barnaby

Roasted Asparagus

Serves 4-6

Don’t expect this asparagus to be green and crunchy. It will be browned, soft and sweetly delicious. It needs nothing more than a sprinkling of coarse-grained salt.

  • 2 lbs. thick asparagus
  • 1 Tbsp. olive oil
  • coarse salt
  • lemon wedges

Preheat the oven to 450 ° F (227 ° C). Snap or cut off the fibrous ends of the asparagus and discard. Place the asparagus in a bowl and toss with the olive oil. Spread it out in a single layer onto a thick, rimmed baking sheet. Roast the asparagus, shaking the pan occasionally, until tender and browned, about 10-15 minutes. Sprinkle with the salt. Transfer to a heated platter and garnish with the lemon wedges.

Total Carbohydrates: 41.22

Total Carbohydrates Minus Fiber: 22.15

Carbohydrates per Serving: 10.30

Carbohydrates per Serving minus Fiber: 5.53

Copyright © 2000-2005, Karen Barnaby. All rights reserved.

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