Roasted Asparagus Parmesan
These roasted asparagus spears could be served as a side dish, as part of a buffet, or as an appetizer.
2 pounds thick asparagus, tough ends trimmed
1/4 cup water
2-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/3 cup balsamic vinegar
1 tablespoon dark brown sugar
1 Preheat the oven to 450°F. Place the asparagus in a baking pan large enough to hold them in a single layer. Add the water and oil and toss to coat. Arrange them in a single layer. Sprinkle the salt over the asparagus.
2 Bake until the asparagus are crisp-tender, about 10 minutes. Sprinkle the Parmesan over the asparagus and bake until the asparagus are tender and the cheese has melted and is crisp, about 5 minutes.
3 Meanwhile, in a small skillet, heat the vinegar and brown sugar until reduced to 3 tablespoons, about 3 minutes.
4 Serve the asparagus drizzled with the balsamic glaze. Makes 4 servings
Makes 4 servings.
Per serving: 100 calories, 4.7g total fat (1.4g saturated), 4mg cholesterol, 2g dietary fiber, 11g carbohydrate, 5g protein, 257mg sodium.