I promise this is the last part of this week's meal prep! Spring time means fresh asparagus and I love asparagus, plus it's really good for you! Asparagus is high in vitamin K, folate, vitamin E and packed with anti-inflammatory nutrients (a bonus for those of us with lupus!). It's an extremely well balanced veggie plus it tastes really good, so munch away!
Roasted Asparagus and Cherry Tomatoes
- approx. 50 asparagus stalks
- 1 handful cherry tomatoes, sliced in half
- 2 lemon slices, cut in half
- 1/2 tablespoon olive oil
- 1 teaspoon organic minced garlic
- ground black pepper to taste
Wash the asparagus and cherry tomatoes thoroughly.
In a large ziploc bag combine asparagus, tomatoes, olive oil, minced garlic and ground black pepper.
Seal the bag and gently shake it to distribute oil and spices.
Preheat the oven to 400F degrees and line a baking sheet with tinfoil.
Spread out the asparagus in a single line so it will bake evenly.
Bake at 400F for 12 minutes. The asparagus should be tender when it is done.
Remove from oven and serve immediately or allow to cool completely before storing in an airtight container.
Nutrition (I divided it up into 4 servings):
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||6 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 6 mg||0 %|
|Potassium 454 mg||13 %|
|Total Carbohydrate 9 g||3 %|
|Dietary Fiber 4 g||17 %|
|Sugars 4 g|
|Protein 4 g||9 %|
|Vitamin A||65 %|
|Vitamin C||64 %|