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| 1 x ca. 450 g | Fresh asparagus; |
| 2 Teelöffel | Olive oil |
| 2 Esslöffel | Parmesan cheese; shredded |
| 1 | Lemon; cut into wedges |
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Preheat oven to 500 degrees. Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
Food Exchanges per serving: 1 Vegetable Exchange + 1 Fat Exchange; Cal: 76; Pro: 4g; Car: 6g; 4g; Cho: 3mg; Sod: 71mg;
Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, & Frances Towner Giedt
Brought to you and your via Nancy O'Brion and her Meal-Master.
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