Roasted Asparagus and Garlic Recipe

Recipesfull introduces to you: Vegan Recipes. (Roasted Asparagus and Garlic Recipe). Roasted garlic and asparagus prepared in a neat packet. Preparation time: 10 minutes. (Note: you can omit the wine and decrease the garlic and oil if desired.) This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Brief

Servings: 6

Yield: 6 servings/ serving size: 1/2 cup

Roasted Asparagus and Garlic Recipe

Ingredients

12 cloves garlic

2 tablespoons olive oil

¼ cup white wine

3 cups diagonally sliced asparagus

6 sprigs fresh thyme

Chapati (East African Bread)

Tips

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Tear off 6 large pieces of foil. Divide garlic olive oil wine asparagus and thyme and arrange them on each piece of foil. Fold over each foil packet to seal. Place the packets on a baking sheet and roast for 20 to 25 minutes until the asparagus is tender but still a little crisp. Carefully open packets and serve asparagus with juices poured on top.

Nutritional Information

Roasted Asparagus and Garlic Recipe

Servings Per Recipe:6

Calories: 72.1

% Daily Value *

Protein: 1.9g 4%

Carbohydrates: 5.1g 2%

Dietary Fiber: 1.7g 7%

Sugars: 1.4g

Fat: 4.6g 7%

Saturated Fat: 0.7g 3%

Vitamin A Iu: 507.1IU 10%

Niacin Equivalents: 1.1mg 8%

Vitamin B6: 0.1mg 9%

Vitamin C: 5.6mg 9%

Folate: 35.1mcg 9%

Calcium: 37.4mg 4%

Iron: 1.6mg 9%

Magnesium: 13mg 5%

Potassium: 170.9mg 5%

Sodium: 3.2mg

Thiamin: 0.1mg 11%

Calories From Fat: 41.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.