- 1 pound fresh asparagus, trimmed
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon shredded Parmesan cheese
- Place the asparagus in an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, combine the oil, lemon juice, vinegar and mustard. Pour over asparagus. Sprinkle with Parmesan cheese. Bake, uncovered, at 425° for 12-18 minutes or until tender. Yield: 4 servings.
Originally published as Roasted Asparagus in Light & Tasty June/July 2007, p59
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