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Recipe of the WeekComplete Recipe Archive

Oven-roasted Asparagus

Let vegetables be the main event on your lunch and dinner plate, because they're naturally rich in disease-fighting phytochemicals and antioxidants. Asparagus is rich in Vitamins A and C (antioxidants) and folate, a B vitamin important for women of child-bearing age to prevent neural tube defects in babies. You can steam veggies without fat, but oven-roasted vegetables cook and taste better with a little added fat. More important, fat (olive oil) is necessary for absorbing certain nutrients, like the Vitamin A in asparagus.

Makes 4 servings

Ingredients
1½ pounds fresh asparagus spears
1½ tablespoons olive oil
1½ tablespoons salt-free lemon pepper seasoning

Directions
1. Preheat oven to 450 F.

2. Clean asparagus and break off tough ends. Arrange spears in a single layer on a large 10 x 15 x 1-inch baking pan.

3. Drizzle with olive oil and sprinkle with seasoning.

4. Bake for 5 to 8 minutes or until crisp-tender.

Nutrition information (per serving)
Calories: 75
Protein: 4g (20%)
Carbohydrate: 4g (20%)
Fat: 5g (60%)
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 5mg
Calcium: 32mg
Iron: 1mg
Vitamin A: 1050 IU
Vitamin C: 15mg
Fiber: 3g

Kim Galeaz is an Indianapolis-based registered dietitian and owner of Galeaz Food & Nutrition Communications. As a freelance culinary-nutrition consultant, she has worked with many companies, including The Coca-Cola Company, The Kroger Company and Weider Publications, to help position and promote smart and healthy food, beverage and lifestyle choices.