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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (175g) Recipe makes 4 servings |
||
| Calories 58 | ||
| Calories from Fat 23 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 24mg | 1% | |
| Potassium 385mg | 11% | |
| Total Carbohydrate 7.3g | 2% | |
| Dietary Fiber 3.5g | 13% | |
| Sugars 2.2g | ||
| Protein 4.1g | 8% | |
Menus using this recipe:
Bergy & Derf - Appies & Dinner - May 30/07
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Asparagus with Thyme
By: Derf
Jan 6, 2002
Love asparagus and this one is very good!! from cooking light.
SERVES 4
Ingredients
- 1 clove garlic, halved
- 1 1/2 lbs asparagus spears
- 2 teaspoons olive oil
- 1/4 teaspoon dried thyme
- salt and pepper
Directions
1
Preheat oven to 400 degrees.2
Rub the cut sides of the garlic over a 13 x 9 inch baking dish, place garlic in dish.3
Snap off tough ends of asparagus.4
Add asparagus to dish, drizzle with oil.5
Sprinkle asparagus with thyme and salt and fresh ground pepper to taste.6
Toss gently and bake at 400 degrees for 20 minutes, stirring once.
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Featured Reviews for This Recipe
From: gpotts5626
On May 16, 2009
Good flavor, but 20 minutes was way too long. I bought fresh picked asparagus from the farmer's market this morning. The 20 minute cooking time left it mushy. I'll try again and cut the cooking time by at least 5 minutes.
From: Bergy
On Jan 8, 2002
I love doing asparagus this way! I put the asparagus in a single layer and just lightly spray them with olive oil then sprinkle the herb on the and the garlic. This is the first time I have used thyme, excellent. I only leave the asparagus in the oven for 10 minutes cause I love them really crisp. If you are not thinking too lite sprinkle some parmesan on for the last 5 minutes and broil MMmmm Thanks again Dorothy
From: Sunflower
On Sep 15, 2002
What a wonderful way to cook asparagus. I cooked the asparagus for about 17 minutes and it was the tenderness that we liked. I did as Bergy suggested and sprinkled on a little Parmesan cheese. The thyme flavor went well with the asparagus. Thanks Dorothy.
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