Asparagus With Tomato &Amp; Olive Salsa

1. Preheat oven to 400 degrees.

2. Place asparagus onto an ungreased baking sheet. Drizzle 1 tablespoon olive oil over asparagus and then sprinkle with lemon juice. Season with black pepper and sea salt.

3. Bake for 8-10 minutes.

4. Place remaining olive oil, pine nuts, parsley or basil, and garlic in a chopper or food processor. Pulse lightly until blended into chunks.

5. Add chopped tomatoes, black olives and feta to mixture. Serve over asparagus.

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Nutrient	Quantity
Total fats	31.5966 g
Protein	18.2115 g
Carbohydrates	39.5316 g
Energy	466.9408 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3003 g
Water	875.5663 g
Aspartic acid	3.214 g
Calcium, Ca	269.254 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0341 g
Lutein + zeaxanthin	4122.5338 g
Fiber, total dietary	15.9227 g
Fatty acids, total saturated 22:0	0.0318 g
Carotene, beta	4240.4586 g
Niacin	7.7403 mg
Vitamin A, RAE	399.9944 g
Arginine	0.8124 g
Riboflavin	0.9129 mg
Tocopherol, beta	0.067 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0143 g
Fatty acids, total saturated 20:1	0.1306 g
Glutamic acid	3.7324 g
Sodium, Na	204.7745 mg
Fatty acids, total saturated 16:1 undifferentiated	0.334 g
Total lipid (fat)	31.5966 g
Manganese, Mn	2.3379 mg
Fructose	10.8369 g
Proline	0.743 g
Fatty acids, total saturated 16:0	3.8101 g
Fatty acids, total saturated 8:0	0.1047 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	1.4005 g
Choline, total	111.8869 mg
Sugars, total	21.7645 g
Serine	0.902 g
Fatty acids, total saturated 10:0	0.3745 g
Fatty acids, total saturated 18:0	0.8359 g
Vitamin B-6	0.8806 mg
Selenium, Se	13.4501 g
Ash	6.2829 g
Vitamin D	3 IU
Fatty acids, total saturated 18:1 undifferentiated	16.8464 g
Pantothenic acid	1.9128 mg
Phenylalanine	0.6497 g
Beta-sitosterol	11.1375 mg
Copper, Cu	1.2947 mg
Betaine	3.4511 mg
Thiamin	0.8817 mg
Retinol	23.4375 g
Methionine	0.2627 g
Iron, Fe	12.0408 mg
Carbohydrate, by difference	39.5316 g
Phosphorus, P	463.0118 mg
Folate, total	319.2746 g
Tocopherol, gamma	2.2137 mg
Fatty acids, total saturated 4:0	0.1453 g
Lycopene	11496.0222 g
Alanine	0.8418 g
Cholesterol	16.6875 mg
Valine	0.8799 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0333 g
Fatty acids, total saturated 18:2 undifferentiated	5.3959 g
Glycine	0.6006 g
Carotene, alpha	492.3438 g
Glucose (dextrose)	8.6967 g
Fatty acids, total saturated 14:0	0.5187 g
Zinc, Zn	4.3767 mg
Isoleucine	0.6315 g
Fatty acids, total saturated 12:0	0.2196 g
Fatty acids, total polyunsaturated	5.7635 g
Fatty acids, total saturated 14:1	0.0007 g
Tocotrienol, gamma	0.0582 mg
Fatty acids, total polyunsaturated 17:1	0.0253 g
Leucine	1.0723 g
Tocotrienol, alpha	0.0642 mg
Vitamin A, IU	7562.3795 IU
Folate, DFE	319.2746 g
Tryptophan	0.1994 g
Vitamin C, total ascorbic acid	93.6589 mg
Phytosterols	187.0052 mg
Galactose	0.0196 g
Fatty acids, total polyunsaturated 18:1 c	0.0155 g
Fatty acids, total saturated 20:0	0.1031 g
Fatty acids, total saturated 6:0	0.1077 g
Campesterol	1.6875 mg
Starch	0.1207 g
Tyrosine	0.4822 g
Vitamin B-12	0.3169 g
Vitamin K (phylloquinone)	269.719 g
Fatty acids, total saturated	6.359 g
Histidine	0.3948 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0044 g
Fatty acids, total monounsaturated	17.3863 g
Threonine	0.664 g
Folate, food	319.2746 g
Fatty acids, total polyunsaturated 17:0	0.0045 g
Vitamin D (D2 + D3)	0.075 g
Cryptoxanthin, beta	3.945 g
Vitamin D3 (cholecalciferol)	0.075 g
Vitamin E (alpha-tocopherol)	11.3599 mg
Magnesium, Mg	146.077 mg
Lysine	0.8787 g
Potassium, K	2101.2922 mg
Cystine	0.2257 g
Fluoride, F	11.0625 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Sea salt	0.5 teaspoon	0	0	0
Olive oil	1.5 1/2	179.01	0	20.25
Asparagus	1	90.7186	17.5994	0.5443
Tomato	2	80.4198	17.3796	0.8936
black pepper	1 teaspoon	5.773	1.4708	0.075
Garlic Clove	1	0	0	0
Basil	0.25 cup	1.38	0.159	0.0384
pine nut	1 tablespoon	56.7844	1.1036	5.7687
olive	0.25 cup	0	0	0
feta	2 tablespoons	49.5	0.7669	3.99