Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
1-1/2 pounds fresh asparagus spears, trimmed
4 teaspoons extra virgin olive oil, divided
1/4 teaspoon salt
2 teaspoons finely chopped garlic
1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained (or try Hunt's® Organic)
2 teaspoons fresh lemon juice
3 tablespoons crumbled goat cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 43 mg | 4% |
| Carbohydrate | 6 g | 2% |
| Cholesterol | 3 mg | 1% |
| Total Fat | 4 g | 6% |
| Iron | 1 mg | 4% |
| Calories | 68 kcal | 3% |
| Sodium | 200 mg | 8% |
| Protein | 3 g | 6% |
| Saturated Fat | 1 g | 6% |
| Sugars | 2 g | 0 |
| Vitamin C | 12 mg | 20% |
Preheat oven to 450°F. Spread asparagus in single layer on shallow baking pan. Drizzle with 3 teaspoons oil; gently rub to coat evenly. Sprinkle with salt. Bake 10 minutes or until tender, shaking pan to turn spears once.
Meanwhile, heat remaining 1 teaspoon oil in small saucepan over medium heat. Add garlic; cook and stir 1 minute or until fragrant. Add drained tomatoes and cook 4 minutes more or until liquid has evaporated and tomatoes are hot, stirring occasionally. Stir in lemon juice.
Place asparagus in serving dish; top with tomato mixture and cheese. Serve immediately.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Roasted Asparagus with Tomatoes
