Asparagus is always a crowd pleaser.
Serves 4 Cook Time 25 minutes
2 lbs asparagus, trimmed
2 tsp extra-virgin olive oil, divided
1/8 tsp salt
2 tbsp low-fat mayonnaise
2 tbsp shredded Parmesan cheese
2 tbsp water
2 anchovy fillets, minced
1 small clove garlic, minced
1 tablespoon lemon juice
2 chopped hard-boiled eggs (optional)
- Preheat oven to 425°F.
- Toss asparagus with oil and salt in a large bowl. Spread on a baking sheet and roast, stirring once halfway through, until tender, 15 to 20 minutes.
- Combine mayonnaise, Parmesan, water, anchovies, garlic and lemon juice in a small bowl. To serve, drizzle the asparagus with the sauce and top with hard-boiled egg.
- Serve with lemon wedges.
Tip- Boil the perfect egg: place eggs in a saucepan, cover with water. Bring to a simmer over medium heat. Turn the heat off and let the egg sit for at least 10 minutes. Remove and cool completely.
Nutrition Info: calories 89, fat 4g, protein 6g, carbohydrates 10g, sodium 282mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center