This recipe can also be turned into a salad—just pour the dressing over cooked and cooled asparagus and enjoy.
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) fresh lemon juice
1/2 Tbsp (7 mL) lemon zest, grated
1 Tbsp (15 mL) balsamic vinegar
1/8 tsp (0.5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 lb (450 g) fresh green asparagus, trimmed
Preheat oven to 425 F (220 C).
In large bowl mix all ingredients except asparagus. Add asparagus and stir to coat with vinaigrette.
Place coated asparagus on large cookie sheet; pour remaining vinaigrette on top.
Cook in oven for about 15 to 20 minutes, until asparagus is tender but al dente.
Each serving contains: 59 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 6 g carbohydrates; 2 g fibre; 75 mg sodium
source: "Celebrate Asparagus", alive #355, May 2012
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