Roasted Asparagus
A wonderful way to get your kids to eat springtime asparagus!
THIS IS A Spring and SUMMER FAMILY and CACFP RECIPE FOR Asparagus.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
- Yield12
- Serving Size1/2 cup
- Energy36 cal
- HAACP Process#2 Same Day Process
Ingredients
- 5lbs Asparagus Spears, Fresh
- 1 T + 11⁄2 teaspoon Olive Oil or Vegetable Oil
- 1/8 Teaspoon Salt
- 1/8 Teaspoon Black Pepper
Method
1
Preheat oven to 400°F. Wash asparagus spears and trim off the tough ends. Cut into 3-inch lengths.
2
Place asparagus in a large container. Add the oil, salt and pepper, and toss to coat the asparagus pieces.
3
Place asparagus in a single layer on a parchment lined sheet pan being careful not to overcrowd the pan. For 12 servings use 3 half-size sheet pans. For 24 servings use 6 half-size sheet pans or 3 full-size sheet pans.
4
Roast in the preheated oven for 12-15 minutes, or until the asparagus pieces are lightly browned and blistered.
Nutrition Facts
- Serving Size1/2 cup
- Amount per serving
- Calories36
- % Daily Value*
- Total Fat1.9 g2.44%
- Saturated Fat0.2 g1%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium26 mg1.13%
- Total Carbohydrate4 g1.45%
- Dietary Fiber2 g7.14%
- Calcium24 mg1.85%
- Iron2 mg11.11%
- Vitamin C (Ascorbic Acid)6 mg6.67%