Asparagus with Roasted Garlic Vinaigrette
Servings and Ingredients
|1 lbs. fresh asparagus spears|
|2 tbsp. light Italian dressing|
|1 tbsp. minced roasted garlic*|
|1 ½ tbsp. Hy-Vee honey|
- Preheat oven to 375°F. Line a baking pan with a sheet of heavy-duty foil. Snap tough ends off asparagus; place spears in baking pan.
- In a small bowl combine dressing, garlic and honey; drizzle over asparagus. Place foil pan with asparagus in oven. Roast 10 to 12 minutes or until asparagus is crisp-tender, turning occasionally. Serve warm.
- *To roast garlic: Preheat oven to 400°F. Peel away papery layers; do not separate cloves. Cut a thin slice from top of bulb, exposing tops of cloves. Place garlic cut side up in a small ovenproof bowl. Drizzle with 1 teaspoon oil; cover with foil. Bake 25 minutes or until center is soft when pierced with a knife. Let cool slightly. Squeeze or scoop out garlic; discard skins. (Can be refrigerated up to 2 days.)
60 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 95mg
- Total Carbohydrates: 12g
- Protein: 3g