Recipes

[DiAnne]

My favorite way to eat asparagus is to get the really big ones, roast in oven and shred fresh Parm over when hot. This recipe came in a pamphlet from my health insurance and I gave it a try tonight. I really liked it and it is always good to have a choice.

1 pound asparagus
2 T red wine vinegar
2 T orange juice
1 T peanut oil
1 t Dijon mustard
Pinch of garlic powder
Freshly ground black pepper

Snap off tough ends. Mixing remaining ingredients and combine with asparagus in plastic bag. Seal and marinate for 30 minutes. Roast in preheated 410 oven for 10 minutes or until fork tender depending on thickness of spears.

4 servings

I found this took almost twice as long to roast. Served with fish and a composed orange and avocado salad. Best part - 51 calories per serving.

I did not have peanut oil so used canola oil.