Roasted Asparagus, Tomato, and Parmesan Salad1 1/2 pounds fresh asparagus
1 1/2 cups grape or cherry tomatoes, halved or quartered
2 tablespoons shredded parmesan cheese
2 tablespoons olive oil
salt to taste
freshly ground black pepper
2 tablespoons balsamic vinegar
Preheat the oven to 400°F. Prepare the asparagus by cutting off the last inch or so of the woody stalk. Place the asparagus stalks on a baking sheet. Brush them with the olive oil and sprinkle with salt and pepper. Roast in the oven for 10 minutes, until the stalks begin to get brown and tender on the outside. (Thin asparagus spears will take less time than thick spears.)
Preheat the oven to 400°F. Prepare the asparagus by cutting off the last inch or so of the woody stalk. Place the asparagus stalks on a baking sheet. Brush them with the olive oil and sprinkle with salt and pepper. Roast in the oven for 10 minutes, until the stalks begin to get brown and tender on the outside. (Thin asparagus spears will take less time than thick spears.)
Toss the asparagus with the vinegar and, place on a platter, top with cheese and tomatoes.
6 servings
About 50 calories, 1 point per serving.
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