20 fresh asparagus spears (about 3/4 lb)
4 teaspoons Pure Wesson® Canola Oil
3 cloves garlic, sliced
1/4 teaspoon salt
|% Daily Value|
|Total Fat||5 g||7%|
|Dietary Fiber||1 g||6%|
|Vitamin C||6 mg||10%|
|Vitamin A||726 iu||15%|
Preheat oven to 450°F. Meanwhile, trim, wash and dry asparagus. Spread asparagus in single layer in baking pan with shallow sides. Drizzle with oil. Sprinkle with garlic and salt. Bake 6 to 8 minutes or until crisp-tender, shaking pan to turn spears once.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
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