Friday, January 28, 2011

Roasted, Toasted Asparagus

Roasting the asparagus intensifies its natural flavor and sweetness, and the toasted sesame oil adds a subtle nuttiness. You can serve this dish warm or at room temperature, which make it a natural buffet.

Serves: 4 (4 ounces per serving)

Preparation Time: 10 minutes
Cooking Time: 4 minutes

Vegetable Oil Spray
1 lb. fresh asparagus (16 - 20 medium spears)
2 tsp. toasted sesame oil
1/8 tsp. salt

Preheat broiler. Line a baking sheet with aluminum foil. Spray foil with vegetable oil spray.  Trim about 1 inch from the bottom of the asparagus. Dry thoroughly with paper towels. Place asaparagus in a single layer on baking sheet. Lightly spray asaparagus with vegetable oil spray. Broil about 4 inches from heat for 4 minutes, or just until asaparagus is tender-crisp and a few brown spots appear. Remove from broiler. Using a pastry brush, brush sesame oil over asaparagus and sprinkle with salt.

Cooks Tip on Asaparagus:
To trim asparagus, hold the cut end of a spear. Bend it gently until you feel where the tough part if the spear begins, often about 1 inch from the bottom. Snap the spear at the point, discarding the tough end. A rule of thumb is that the thinner the asparagus, the tenderer it will be. If you peel the thicker stalks, they'll also be tender.

Nutrition Facts: (per serving)
Calories: 32
Protein: 1 g
Carbohydrates: 2 g
Cholesterol: 0 mg
Sodium: 77 mg
Total Fat: 2 g
Saturated Fat: 0 g
Polyunsaturated Fat: 
Monounsaturated Fat:
Fiber: 1 g

Source: American Heart Association - Meals in Minutes Cookbook pg. 269

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