Recipe courtesy of Harvard University Dining Services

Serves 4

• 1 pound fresh asparagus
• 1 4-ounce can of mandarin oranges, drained
• 1 tablespoon olive oil
• Salt (optional) and pepper to taste

Preheat the oven to 350°F.

Break off and discard the woody ends of the asparagus and cut the stalks into 2-inch pieces.

Put the asparagus in a bowl, drizzle it with the olive oil, and sprinkle it with salt (if desired) and pepper. Toss gently to distribute the olive oil.

Spread the asparagus evenly on a baking sheet and roast in the oven until tender, about 25 minutes.

Remove from the oven, place in a warmed bowl, toss with the mandarin orange sections, and serve.

Calories: 50⁄ Protein: 2 g⁄ Carbohydrate: 5 g⁄ Fiber: 1 g⁄ Sodium: 10 mg
Saturated fat: 0.5 g⁄ Polyunsaturated fat: 0.4 g⁄ Monounsaturated fat: 2.7 g
Trans fat: 0 g⁄ Cholesterol: 0 mg

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