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Roasted Asparagus with Balsamic-Shallot Butter

Source of Recipe

Adapted from Cooking Light 2003

Roasted Asparagus with Balsamic-Shallot Butter
WW Points
Yield: 8 servings.

Make the butter ahead, if you like. Roast the asparagus and toss it with the butter just before serving.

3 tablespoons finely chopped shallots
2 tablespoons butter, melted
2 tablespoons balsamic vinegar
1 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/2 teaspoon grated lemon rind
2 pounds asparagus spears
Cooking spray

Combine first 6 ingredients, stirring well with a whisk.

Preheat oven to 450°.

Snap off tough ends of asparagus. Arrange asparagus in a single layer on a jelly roll pan coated with cooking spray. Cover with foil; bake at 450° for 5 minutes.

Uncover and bake an additional 10 minutes or until asparagus is crisp tender. Pour butter mixture over asparagus, toss gently to coat. Serve immediately.

One serving equals: Calories 56 (50% from fat); Fat 3.1g (sat 1.9g, mono 0.9g, poly 0.2g); Protein 2.7g; Carbohydrate 6.2g; Fiber 1.8g; Cholesterol 8mg; Sodium 71mg; Calcium 28mg ++++ WWP: 1