Asparagus is a very good source of fiber, folate, vitamins A, C, E and K! I usually prepare asparagus grilled or under the broiler with a squeeze of lemon, but the oreganata style topping adds a delicious crunch that really appeals to those who enjoy texture (like me 😃)!
Asparagus Oreganata
Ingredients:
-
2 bunches Fresh Asparagus, washed & tough ends trimmed
-
3 ounces crusty bread
-
2 cloves garlic
-
1 lemon, zested & sliced
-
½ tsp oregano
-
1 ½ Tbsp parsley
-
1 tbsp olive oil, divided
Directions:
-
Preheat oven to 450 degrees. Place bread in oven for about 5 minutes to dry out.
-
Line a large baking sheet with aluminum foil. Lay dry asparagus in a single layer over baking sheet. Drizzle with olive oil and lightly season with salt.
-
Meanwhile, in a food processor, add bread through parsley and a drizzle of olive oil plus a pinch of salt. Pulse until bread crumbs form.
-
Evenly spread bread crumb mixture over asparagus. Bake for 10 to 12 minutes. If topping is not crisp, turn on broiler to crisp up before removing from oven.
-
Squeeze lemon juice over top and enjoy!
Nutrition Information:
104 Calories; 17g carbohydrate; 4g fat; 118mg sodium; 3g fiber

0 Comments