Recipe courtesy of Harvard University Dining Services
- 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.
Nutritional information per serving:
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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