Confession: I throw away WAY too many vegetables most weeks. I buy them at the store with the best of intentions, but when it comes down to washing and cutting and preparing them… my efforts often fall short.
When I bought a bunch of asparagus last week, I had this recipe in mind. AND… I came close to missing out on the chance to try it! I mean, look at what I would have missed out on making if I were too lazy to roast these…
This dish came from my most recent Weight Watchers cookbook and was a new twist on asparagus. While I roast it a lot, I’ve never considered spicing up my spears!
This was also my first time using this ingredient:
I have a Penzey’s not too far from my place, so I was able to pick up my very first (mini) jar. This is an amazingly smoky powder… and really made the dish. WARNING: You can vary the amount of chipotle that you use and this will impact your spice level. I used the full amount and found it to be oh-so-spicy goodness. Season at your own risk…
Smoky Spicy Asparagus
From Weight Watchers
1 lb. asparagus, cut into thirds
1 Tbsp. olive oil
1/2 tsp. chipotle chile powder
1/4 tsp. salt
1/8 tsp. crushed red pepper
1 garlic clove, minced
1. Preheat your oven to 425 degrees.
2. Chop your asparagus and place it in a large bowl.
3. Add your spices and ingredients.
4. Spread the veggie mixture out on a baking pan.
5. Bake in the oven for 12 minutes, or until crisp-tender.
Per 1/4 of asparagus:
CAL 54; FAT 4g; PROT 3g; CARB 5g; FIB 3g; WW Points: 1