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Recipes
Shopping list
Ingredients
- 1 ½ lb fresh asparagus spears
- 3 tablespoons olive oil, divided
- ½ teaspoon kosher salt
- ⅓ cup roasted, salted pistachios
- 1 lemon, for zest/juice
- 1 cup grape tomatoes
Steps
- Preheat oven to 425°F. Cut tough root ends from asparagus, then coat with 2 tablespoons oil and season with salt; place on baking sheet in single layer.
- Bake asparagus 8 minutes. Chop pistachios. Zest lemon (1 teaspoon), then juice (2 tablespoons).
- Top asparagus with tomatoes, zest, juice, and pistachios, and drizzle with remaining 1 tablespoon oil; bake 3–4 more minutes until asparagus is tender. Toss with pan drippings; serve.
Amount per ¼ recipe serving: Calories 190, Total Fat 15g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 210mg, Total Carb 11g, Fiber 5g, Sugars 4g, Protein 6g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%