Baked Asparagus and Mushroom Omelet
INGREDIENTS:
1 1/2 lb Fresh asparagus spears
2 tb Fresh parsley
--(finely chopped)
3 Garlic cloves
-- thinly sliced
4 tb Extra virgin olive oil
Salt
Freshly ground black pepper
1 1/2 lb Fresh asparagus spears
2 tb Fresh parsley
--(finely chopped)
3 Garlic cloves
-- thinly sliced
4 tb Extra virgin olive oil
Salt
Freshly ground black pepper
Preheat oven to 400 degrees. Break tough ends off asparagus and place in a baking tray so the stalks don't overlap. Add remaining ingredients and bake uncovered until asparagus is just tender, 5-8 minutes. Serve hot.
Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 7 gr. (19%); Fat: 11 gr. (71%); Calories: 133; Sodium: 60 mg.; Cholesterol: 0 mg. Exchanges: 2 vegetable, 2 fat Serves 4-6
Nutritional Info Per Serving: Protein: 4 gr. (10%); Carbohydrates: 7 gr. (19%); Fat: 11 gr. (71%); Calories: 133; Sodium: 60 mg.; Cholesterol: 0 mg. Exchanges: 2 vegetable, 2 fat Serves 4-6