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Roasted Asparagus With Onions Recipe
|Fresh asparagus spears||1 Pound|
|Purple onion||1 Large, thinly sliced|
|Vegetable cooking spray||1|
|Balsamic vinegar||2 Tablespoon|
|Grated orange rind||1 1⁄2 Teaspoon|
|Fresh orange juice||2 Tablespoon|
|Dark sesame oil||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 322 Calories from Fat 59
% Daily Value*
Total Fat 6 g9.9%
Saturated Fat 0.94 g4.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1262.5 mg52.6%
Total Carbohydrates 54 g17.9%
Dietary Fiber 10.5 g42%
Sugars 36.8 g
Protein 8 g16.6%
Vitamin A 43.7% Vitamin C 73.9%
Calcium 22.9% Iron 29.5%
*Based on a 2000 Calorie diet
Remove scales from stalks with a knife or vegetable peeler, if desired.
Arrange asparagus and onion separately on 2 baking sheets coated with cooking spray.
Bake onion at 400° for 15 to 18 minutes or until lightly browned, stirring twice.
Bake asparagus at 400° for 12 to 15 minutes or until crisp-tender.
Combine vinegar and next 6 ingredients in a small jar; cover tightly and shake vigorously.
Arrange asparagus and onion on a serving platter.
Drizzle vinegar mixture over vegetables.
Serve warm or at room temperature.