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Oven-Roasted Asparagus

vegetables, low fat, side dish

1 pound asparagus
2 garlic cloves; slivered
2 tablespoons water
2 tablespoons dry white wine
(or nonalcoholic white wine)
2 teaspoons lemon juice
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper

Break off the tough ends from the asparagus spears. With a vegetable peeler, peel the bottom half of the asparagus stalks. Scatter the garlic in a 13- by 9-inch baking dish. Arrange the asparagus in a single layer. In a small bowl, combine the water, wine, lemon juice, oil, salt and pepper. Pour over the asparagus. Bake at 400 degrees for 10 minutes. Turn the asparagus over and roast for 8 to 10 minutes more, or until the asparagus are tender but slightly crisp and the liquid is almost gone. This recipe yields 4 servings. Comments: Here's a new way to cook fresh asparagus. The art of roasting produces a flavor that the asparagus lover will find hard to resist. If you use thin asparagus, shorten the cooking time, and if you use big, fat stalks, it might take a few minutes more. If you don't want to use the wine, use water in its place. Nutritional Information Per Serving: Calories: 39; Fat: 1.5 grams (29% of calories); Cholesterol: 0 milligrams; Sodium: 135 milligrams; Fiber (grams) 1.3.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 127 Calories (kcal); 5g Total Fat; (35% calories from fat); 6g Protein; 14g Carbohydrate; 0mg Cholesterol; 541mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 0 servings

Preparation Time: 0:00

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