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Nutrition Facts
Serving Size 191 g
(Approx. 4 Servings)
Amount Per Serving
Calories 120 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2 g 10%
Trans Fat 105.0 g
Cholesterol 5 mg 2%
Sodium 170 mg 7%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 4 g
Vitamin A 25% Iron 15%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Warm Roasted Asparagus Salad
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb fresh asparagus, about as thick as a pencil
2 Tsp fresh garlic, finely minced
1 Tbsp Ottavio Organic Olive Oil
1 Tbsp Fini Reduction of Balsamic Vinegar
2 Tsp Central Market Pesto Genovese
1 1/2 cup(s) Angel Sweet tomatoes, halved
1 Oz crumbled feta cheese
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Instructions

1
Heat oven to broil.
2
Wash and pat asparagus dry with a paper towel. Trim woody ends and spread out in single layers on a baking sheet.
3
Mix garlic into olive oil and drizzle over asparagus. Toss gently to coat.
4
Broil 4 to 5 minutes, or until tender crisp and lightly roasted. Remove from oven.
5
Place asparagus on a cutting board and cut into bite sized pieces.
6
Mix pesto with balsamic vinegar and drizzle over asparagus while still warm. Gently toss with tomatoes and feta. Serve immediately.

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