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    You are in: Home / Recipes / Italian Asparagus Recipe
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    Italian Asparagus

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 10, 2004

      great recipe and pretty too! I used 3/4 C canned chopped tomatoes, parboiled asparagus for a couple min. In 9x13 pan arranged asparagus and put tomato mixture across middle. 10 min, at 400. Come summer I will use fresh tomatoes and herbs and not warm it in oven. Great with trout almondine and brown rice.

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    • on September 21, 2003

      Hi Derf, I loved this, I had to change oregano to basil because I am alergic, but it didn't affect the recipe at all. We loved and i will be making it again. Its a keeper. Thanks for posting.

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    • on July 30, 2008

      Really good and very different from anything I've had in the past. Was making Scoozi's Pollo Al Limone (Scoozi's Pollo Al Limone) and needed a side veggie. This paired VERY well without stealing the show. The flavors were nice...I love tomatoes and asparagus. Next time I may add a bit of garlic into the process. I roasted the asparagus in the oven first after spraying them with a garlic/EVOO spray rather than steam. Would do this again as well. Delicious and highly recommended. Will make again.

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    • on May 07, 2008

      This was the recipe I chose for my first time of making asparagus. (I wasn't even sure what "scales" were till I bought some.) I used the ingredients as listed, though I didn't measure, I just threw in amounts that looked right to me. The results were wonderful, no leftovers, we all ate seconds. Now I have a new vegetable dish; wow. Thanks!

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    • on April 06, 2007

      Thanks for a fun way to eat asparagus! I used basil in addition to the oregano and thyme. It was great.

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    • on June 18, 2006

      This is a really delicious dish. Perfect for dressing up vegetables.

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    • on February 12, 2006

      Yummy recipe. I didn't boil the asparagus first. I drizzled a tbsp. of olive oil over it, sprinkled some salt and pepper, covered it and roasted it in the oven for about 10 min. Then, I took it out and added the tomato-onion-herb mix and returned it to the oven for another 5 minutes. I think next time I may reduce the 5 minutes to 2-3 minutes to avoid soggy tomatoes. Enjoyed by all here anyways!

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    Nutritional Facts for Italian Asparagus

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 35.9
     
    Calories from Fat 5
    14%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.7 mg
    0%
    Sodium 30.8 mg
    1%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.4 g
    9%
    Protein 3.4 g
    6%

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