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

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

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.