Yield: 1 Recipe
| Measure | Ingredient |
|---|---|
| 1½ pounds | Fresh asparagus spears |
| 2 tablespoons | Fresh parsley (finely chopped) |
| 3 \N | Garlic cloves thinly sliced |
| 4 tablespoons | Extra virgin olive oil |
| \N \N | Salt |
| \N \N | Freshly ground black pepper |
Preheat oven to 400 degrees. Break tough ends off asparagus and place in a baking tray so the stalks don't overlap. Add remaining ingredients and bake uncovered until asparagus is just tender, 5-8 minutes. Serve hot.
Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 7 gr. (19%); Fat: 11 gr. (71%); Calories: 133; Sodium: 60 mg.; Cholesterol: 0 mg. Exchanges: 2 vegetable, 2 fat Serves 4-6 Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias