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Roasted Asparagus by Karen Barnaby

Recipe By :Karen Barnaby

Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

2 pounds thick asparagus
1 tablespoon olive oil
Coarse salt -- to taste
Lemon wedges -- for garnish

Preheat the oven to 450 degrees. Snap or cut off the
fibrous ends of the
asparagus and discard.

Place the asparagus in a bowl and toss with the olive
oil. Spread it out in a single layer onto a thick, rimmed baking sheet.
Roast the asparagus, shaking the pan occasionally, until tender and
browned, about 10 to 15 minutes. Sprinkle with the salt.

Transfer to a heated platter and garnish with the lemon wedges.

This recipe yields 4 to 6 servings.

Total Carbohydrates: 41.22 grams
Total Carbohydrates minus Fiber: 22.15 grams
Carbohydrates per Serving: 10.30 grams
Carbohydrates per Serving minus Fiber: 5.53 grams

"Don't expect this asparagus to be green and crunchy.
It will be browned, soft and sweetly delicious. It needs nothing
more than a sprinkling of coarse-grained salt."
"Karen's Gourmet Low-Carb Recipes at

Per Serving (excluding unknown items): 20 Calories; 2g
Fat (100.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary
Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 1/2 Fat.

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