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Roasted Asparagus Salad

Asparagus is a spring vegetable that you are sure to find in the produce section during April. Steam it, grill it, or try this quick and easy recipe for a delicious asparagus side dish!

Prep Time: 5 minutes

Nutritional Facts

Serving Size: 4 spears

  • Calories 45
  • Carbohydrate 3 g
  • Protein 2 g
  • Fat 3.5 g
  • Saturated Fat 0.3 g
  • Sugar 1 g
  • Dietary Fiber 1 g
  • Cholesterol 0 mg
  • Sodium 85 mg

This Recipe Serves 2

Ingredients

8 medium asparagus spears, trimmed and patted very dry
1 tablespoon chopped walnuts
2 teaspoons light balsamic vinaigrette
Pepper, to taste (coarsely ground preferred)

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly spray with cooking spray.
  2. Arrange the asparagus in a single layer on the baking sheet. Sprinkle the walnuts around the asparagus. Lightly spray the asparagus with cooking spray. Roll back and forth to coat.
  3. Roast for 5 minutes. Using tongs, turn the asparagus over gently. Roast for 4 minutes, or until the walnuts begin to brown. Transfer to a plate.
  4. Spoon the vinaigrette over the asparagus and walnuts. Roll back and forth to coat. Sprinkle with the pepper. Let stand for 10 minutes so the flavors blend.


Cook’s Tip: Be sure to dry the asparagus thoroughly before cooking or it will not brown properly. 

From Diabetes & Heart Healthy Meals for Two by American Diabetes Association and American Heart Association

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Meals for Two

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