Asparagus with Roasted Garlic Vinaigrette


Side Dish
Asparagus with Roasted Garlic Vinaigrette

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Servings and Ingredients

Serves 4
1 lbs. fresh asparagus spears
2 tbsp. light Italian dressing
1 tbsp. minced roasted garlic*
1 ½ tbsp. Hy-Vee honey


  1. 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.
  2. 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.
  3. *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.)

Nutrition facts


60 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 95mg
  • Total Carbohydrates: 12g
  • Protein: 3g

Recipe Source:

Try-Foods International.