MiladyB

Asparagus is just coming into season here, in Michigan, so last night I thought I would give this recipe a try. I'm glad I did, it was really good!

Roasted Asparagus Salad

Ingredients

1 ½ pounds fresh asparagus
1 Tablespoon olive oil
salt to taste
freshly ground black pepper
2 Tablespoons vinegar

Cooking Instructions

1. Preheat oven to 350°.

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.

Prep Time: 5 min
Cooking Time: 10 min
Serving Size: about 6 spears of asparagus

Nutritional Facts: (amounts per serving)

Calories: 46
Total Fat: 2 g
Saturated Fat: 0 g
Protein: 3 g
Total Carbohydrate: 5 g
Dietary Fiber: 2 g
Sodium: 51 mg
Percent Calories from Fat: 42%
Percent Calories from Protein: 19%
Percent Calories from Carbohydrate: 39%

I'm 3 months post-op and found this went down nice and easy. I did 6 spears without a problem along with 2 oz of pork chop!

__________________
Beth

Little Victories; Grand Rapids, MI
Bariatric Support Group


CherishedTeddyBear-(TT Bear Lover)

The Poetry of Milady
New Beginnings: My Journey to LIFE

359(BMI: 58.8)/148(BMI:24.3)
Highest/Current

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 211 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker