Time: 40 minutes
Prep Pointer: Trim and discard tough, fibrous ends from the asparagus.
Serve with Roasted Asparagus and Tomatoes: Preheat oven to 400°. Combine 1 pound trimmed asparagus, ½ cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1½ teaspoons chopped fresh thyme, ¼ teaspoon salt, and ¼ teaspoon pepper on a jelly-roll pan. Coat lightly with cooking spray. Bake at 400° for 6 minutes or until crisp-tender. CALORIES 38; FAT 0.3g (sat 0.1g); SODIUM 152mg
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