- 2 pounds thick asparagus
- 1 tablespoon olive oil
- Coarse salt to taste
- Lemon wedges for garnish
Preheat the oven to 450 degrees. Snap or cut off the fibrous ends of the asparagus and discard.
Place the asparagus in a bowl and toss with the olive oil. Spread it out in a single layer onto a thick, rimmed baking sheet. Roast the asparagus, shaking the pan occasionally, until tender and browned, about 10 to 15 minutes. Sprinkle with the salt.
Transfer to a heated platter and garnish with the lemon wedges.
This recipe yields 4 to 6 servings.
Total Carbohydrates: 41.22 grams
Total Carbohydrates minus Fiber: 22.15 grams
Carbohydrates per Serving: 10.30 grams
Carbohydrates per Serving minus Fiber: 5.53 grams