Ingredients
| ¼ c. vegetable oil |
| 1 ½ Tbsp. concentrated lemon juice, or the juice of one lemon |
| 3 tsp. crushed garlic |
| Pinch of salt and pepper |
| 1 lb. asparagus, woody end removed |
| 1 c. grated Romano cheese |
Preparation
1. Preheat oven to 450°. Whisk vegetable oil with lemon juice. Stir in crushed garlic. Salt and pepper to taste.
2. Place asparagus in a single layer on a baking sheet, and sprinkle with Romano cheese. Drizzle with dressing.
3. Bake for 12 to 15 minutes. Serve warm.
Serves 4 to 6.
Nutritional Information: Calories: 220; Fat: 18g; Cholesterol: 5mg; Sodium: 370mg; Total Carbohydrates: 5g; Dietary Fiber: 2g; Sugars: 2g; Protein: 12g.
Excerpt from Devotions for the Hungry Heart by Shellie Rushing Tomlinson. Copyright © 2018 with permission from Barbour Publishing. Photograph by Carey Eubanks Tomlinson.
