Baked Asparagus With Toasted Walnuts Recipe
Servings: 10
Ingredients
- 2 1/2 lb asparagus salt freshly grnd pepper
- 1 Tbsp. butter cut in small pcs
- 3 Tbsp. walnut oil or possibly extra virgin olive oil
- 1 1/2 Tbsp. lemon juice salt to taste freshly grnd black pepper to taste
- 4 Tbsp. finely minced walnuts toasted
Directions
- To cook asparagus:Preheat oven to 300. Break off woody stems of asparagus. If stalks are thick, peel with a vegetable peeler, pulling from stem end toward tip. (Pencil-thin spears do no need peeling.) Place in a greased or possibly sprayed 9x13 inch glass baking dish. Sprinkle lightly with salt and pepper. Dot with margarine. Cover with foil and bake for 30 to 35 min, or possibly till tender but still crisp. (Asparagus may be baked 1 day ahead and reheated in microwave.)
- To make topping:In a small bowl, whisk together oil, lemon juice, salt and pepper. (Topping may be refrigerated overnight. Bring to room temperature before using.)
- Before serving:Spoon topping over asparagus and sprinkle with walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 6g | |
| Recipe makes 10 servings | |
| Calories 55 | |
| Calories from Fat 53 | 96% |
| Total Fat 6.09g | 8% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 8mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.18g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.04g | 0% |
| Protein 0.21g | 0% |
