RECIPE DOCTOR
Roast asparagus with basil and garlic

By Elaine Magee
Knight Ridder News Service

This dish is a tasty way to serve asparagus spears for spring (and asparagus is relatively cheap now).

The original recipe calls for a couple of tablespoons of olive oil. I cut this down to 2 teaspoons, and it worked well.

I also added dried basil and the garlic slivers. These flavors complemented the asparagus nicely. I may never have plain, steamed asparagus again.

You may double or triple this recipe for a large Easter group.

Roasted Asparagus Spears with Slivered Garlic

• 24 asparagus spears — medium-thick, ends trimmed (about 1 large bunch)
• 2 teaspoons olive oil
• 1/2 whole garlic bulb
• 1/8 teaspoon dried basil
• 1/8 teaspoon coarse salt (optional)
• 1/4 teaspoon freshly ground pepper

Preheat oven to 425 degrees. Spread out asparagus in a 9-by-13-inch baking dish. Remove skin from individual cloves from the garlic bulb and cut each clove lengthwise into slivers (about 3 or 4 per clove).

Drizzle olive oil over the top. Add garlic slivers, basil, salt if desired, and pepper and toss everything together to blend well.

Add pan to center of oven and roast asparagus spears until just tender (about 10-12 minutes for medium-thick asparagus. Toss the mixture after 5 minutes of baking. Serve.

Makes 4 servings.

Per serving: 51 calories, 2.5 g protein, 6.5 g carbohydrate, 2.5 g fat (0.3 g saturated fat, 1.7 g monounsaturated fat, 0.3 g polyunsaturated fat), 0 mg cholesterol, 2 g fiber, 3 mg sodium. Calories from fat: 38 percent. No omega-3 fatty acids; omega-6 fatty acids, 0.3 g. Weight Watchers, 1 point.

Elaine Magee is author of "The Recipe Doctor Cookbook" and "The Flax Cookbook." Write to her through www.recipedoctor.com. Personal responses cannot be provided.