Roasted Asparagus with Brazil Nuts |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 2 pounds asparagus, trimmed | 3 tablespoons extra-virgin olive oil, divided | 1 cup Brazil nuts (about 5 ounces), toasted, chopped |
| 3 tablespoons dry white wine | ||
| 1 | Preheat oven to 350 F. Line large rimmed baking sheet with foil. Toss asparagus with 2 tablespoons olive oil on prepared baking sheet. Sprinkle with salt and pepper. Roast until asparagus is just tender, about 15 minutes. |
| 2 | Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add asparagus, nuts, and wine. Toss until asparagus is heated through, about 3 minutes. Season with additional salt and pepper, if desired. Arrange on platter. |