Warm Roasted Asparagus with Walnuts
(makes 6 servings)
|refrigerated butter-flavored cooking spray|
|36||medium fresh asparagus spears, tough ends snapped off|
|2||tablespoons (25 g) reduced-fat margarine|
|2||tablespoons (28 g) chopped walnuts|
|2||tablespoons (30 ml) fresh lemon juice|
- Preheat the oven to 425°F (220°C, Gas Mark 7). Line a baking sheet with aluminum foil and coat with cooking spray.
- Lay asparagus spears in a single layer on the foil. Spray asparagus with cooking spray. Roast for 8 to 10 minutes, turning once, until just tender.
- Meanwhile, in a small skillet, melt margarine over medium heat. Add the walnuts and stir for 1 minute. Add the lemon juice and keep warm.
- When asparagus is done, divide onto 6 salad plates and spoon an equal amount of the margarine-walnut mixture over each serving.
|Per serving:||59 calories (54% calories from fat), 3 g protein, 4 g total fat (0.7 g saturated fat), 5 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 46 mg sodium|
|Diabetic exchanges:||1 vegetable, 1 fat|