Just a bit of Worcestershire is all it takes to give zing to this side dish.

　　

Ingredients

Serves 4; 5 spears per serving

　　Cooking spray

　　1 pound asparagus spears (about 20), trimmed and patted dry

　　1 tablespoon light tub margarine

　　1 teaspoon fresh lemon juice

　　1/2 teaspoon Worcestershire sauce (lowest sodium available)

　　1/8 teaspoon salt

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Line a baking sheet with aluminum foil. Lightly spray the foil with cooking spray. Arrange the asparagus in a single layer on the foil. Lightly spray the asparagus with cooking spray.

　　

Step 3

Roast for 10 minutes, or until just tender and beginning to brown lightly on the tips.

　　

Step 4

In a small saucepan, stir together the remaining ingredients. Cook over medium heat for 1 minute, or just until the margarine melts. Stir. Drizzle over the asparagus. Gently roll the asparagus to coat.

　　

Cook’s Tip

Step 5

Be sure to pat the asparagus spears dry before placing them on the baking sheet. Otherwise they won’t roast, and the taste of the dish will be altered.

　　

Nutrition information

Step 6

(Per serving)

　　

Step 7

Calories: 35

　　

Step 8

Total fat: 1.0g

　　

Step 9

Saturated: 0.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.5g

　　

Step 12

Monounsaturated: 0.5g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 96mg

　　

Step 15

Carbohydrates: 5g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 3g

　　

Step 18

Protein: 2g

　　

Step 19

Calcium: 25mg

　　

Step 20

Potassium: 284mg

　　

Dietary Exchanges

Step 21

1 vegetable

　　American Heart Association Low-Salt Cookbook, 4th Edition