Roasted Asparagus Salad

6
Serves
41
Calories
19
Nutrients
19
Vitamins

Ingredients

1 1/2 pounds fresh asparagus
1 tablespoon olive oil
2 tablespoons vinegar

Cooking Instructions

1. Preheat the oven to 350°F.

2. Prepare the asparagus by cutting off the last inch or so of the woody stalk.

3. Place the asparagus stalks on a baking sheet. Brush them with the olive oil and sprinkle with salt and pepper.

4. Roast in the oven for 10 minutes, until the stalks begin to get tender on the outside. (Thin asparagus spears will take less time than thick spears.)

5. Toss with the vinegar and serve.

Serving Size: about 6 spears of asparagus

Nutrition Information

Number of Servings: 6

Serving Size
0
Calories
41
Protein
2 g
Total Carbohydrate
4 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar
2 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
19 %
Percent Calories from Carbohydrate
39 %
Percent Calories from Fat
43 %

Vitamin A
661 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
15 mg
Vitamin D
0 IU
Folate
145 mcg
Vitamin E
4 IU
Vitamin K
45 mcg
Pantothenic Acid
0 mg
Calcium
24 mg
Iron
1 mg
Phosphorus
64 mg
Potassium
310 mg
Sodium
9 mg
Zinc
1 mg