Roasted Asparagus with toasted bread crumbs and eggs (sonoma diet)
By BClover
4 servings
115 cal, 7g protein, 6.5 fat, 8.5g carb, 3g fiber, 105mg chol, 60mg sodium, 43 weighted glycemic index
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 1/2 Tbsp EVOO
- 1/4 cup whole wheat bread crumbs
- 1 Tbsp parmesan cheese, grated
- 1 Tbsp parsley, chopped
- 1/2 tsp lemon zest
- 2 boiled eggs, peeled and grated
- 1 # asparagus, trimmed
- 1 Tbsp lemon juice
- salt and pepper to taste
Details
Preparation
Step 1
preheat oven to 450
heat saute pan over medium low heat. Add 1 tbsp of EVOO and bread crumbs, stirring over low heat until bread crumbs are golden brown and toasted. remove to a bowl and cool. mixin parmesan, parsley and lemon zest.
place a sheet pan in the hot oven. heat for 5 minutes. Toss aparagus with remaining EVOO, salt and pepper. Place asparagus on hot sheet pan and bake 10-15 mins or until tender and lightly blistered. Transfer to a platter. Drizzle with lemon juice. Sprinkle grated egg and bread crumbs over the top. Serve warm or at room temp.
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