All recipes posted here are chosen lovingly from nutrient dense (low calorie) ingredients. Asparagus (a pretty vegetable) contains Folic acid, is a good source of potassium, fiber, vitamins B6, A, C, contains thiamin. My Asparagus-Shallot Toss is festive sidedish at 95 calories per serving.
Ingredients for 8 servings:
2 bunches asparagus, trimmed (about 2 lbs)
1 bunch radishes, trimmed and quartered (about 9 oz.)
3 T. olive oil, divided
2 shallots, peeled and chopped
1/4 cup dry white wine
3 T. chopped toasted hazelnuts
Heat oven to 400 degrees. In a large bowl, gently toss asparagus, radishes, and 2 T. olive oil. Arrange vegetables in a jelly-roll pan. Season with salt and pepper, or Mrs. Dash. Roast 35 minutes, stirring once. Meanwhile, in a sucepan over medium heat, cook remaining oil 30 seconds or until heated. Add shallots, cook 4 minutes until tender. Add wine. Increase heat to high, bringing to a boil. Cook two minutes and remove from heat. Arrange roasted vegetables on a serving platter. Top with shallot mixture. Sprinkle with hazelnuts.