Ingredients for Baked Asparagus With Toasted Walnuts
- asparagus spears
- 1/2 teaspoon salt
- Not used in recipe
- Not used in recipe (1 tablespoon margarine used instead)
- Not used in recipe (2 tablespoons olive oil used instead)
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup toasted walnuts
- 1 tablespoon margarine
- 2 tablespoons olive oil
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How to Make Baked Asparagus With Toasted Walnuts
- Preheat oven to 300°F (150°C).
- Snap off the tough, woody ends of the asparagus spears.
- If using thick asparagus stalks, peel them with a vegetable peeler, starting from the stem end and working towards the tip.
- Lightly grease a 9x13 inch glass baking dish.
- Arrange the asparagus spears in the prepared baking dish.
- Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
- Dot the asparagus with 1 tablespoon of margarine.
- Cover the baking dish tightly with aluminum foil.
- Bake for 30-35 minutes, or until the asparagus is tender-crisp.
- While the asparagus is baking, prepare the topping: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Once the asparagus is cooked, remove it from the oven and carefully remove the foil.
- Pour the lemon-herb vinaigrette over the asparagus and toss gently to coat.
- Sprinkle with 1/2 cup toasted walnuts.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
6g
Carbs
1g
