1 pound asparagus
2 garlic cloves
2 tablespoons water
2 tablespoons dry white wine
(or nonalcoholic white wine)
2 teaspoons lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Break off the tough ends from the asparagus spears. With a vegetable peeler, peel the bottom half of the asparagus stalks.
Scatter the garlic in a 13- by 9-inch baking dish. Arrange the asparagus in a single layer. In a small bowl, combine the water, wine, lemon juice, oil, salt and pepper. Pour over the asparagus.
Bake at 400 degrees for 10 minutes. Turn the asparagus over and roast for 8 to 10 minutes more, or until the asparagus are tender but slightly crisp and the liquid is almost gone.
This recipe yields 4 servings.
Comments: Here's a new way to cook fresh asparagus. The art of roasting produces a flavor that the asparagus lover will find hard to resist. If you use thin asparagus, shorten the cooking time, and if you use big, fat stalks, it might take a few minutes more. If you don't want to use the wine, use water in its place.
Nutritional Information Per Serving: Calories: 39; Fat: 1.5 grams (29% of calories); Cholesterol: 0 milligrams; Sodium: 135 milligrams; Fiber (grams) 1.3.
Notes: Weight Watcher points calculated at 1
Rating: ()
Added On: February 29, 2008
* Prevention's Recipe Archive at http://www.prevention.com/cooking
