These roasted asparagus spears could be served as a side dish, as part of a buffet or as an appetizer.
Makes 4 servings
2 pounds thick asparagus, tough ends trimmed
¼ cup water
2½ teaspoons vegetable oil, such as olive or canola oil
¼ teaspoon salt
¼ cup grated Parmesan cheese
⅓ cup balsamic vinegar
1 tablespoon dark brown sugar
1. Preheat the oven to 450°F. Place the asparagus in a baking pan large enough to hold them in a single layer. Add the water and oil and toss to coat. Arrange them in a single layer. Sprinkle the salt over the asparagus.
2. Bake until the asparagus are crisp-tender, about 10 minutes. Sprinkle the Parmesan over the asparagus and bake until the asparagus are tender and the cheese has melted and is crisp, about five minutes.
3. Meanwhile, in a small skillet, heat the vinegar and brown sugar until reduced to three tablespoons, about three minutes.
4. Serve the asparagus drizzled with the balsamic glaze.
Nutrition per serving: 100 calories, 4.7g total fat (1.4g saturated), 4mg cholesterol, 2g dietary fiber, 11g carbohydrate, 5g protein, 257mg sodium.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.