Balsamic Roasted Asparagus With Fleur De Sel And Parmesan

1. Preheat oven to 450 degrees.

2. Wash the asparagus and break the tough ends off (no need to peel them in my opinion).

3. Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.

4. Shake the pan to coat the asparagus evenly with oil.

5. Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.

6. Watch it carefully!

7. It's so sad to overcook it!

8. Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).

9. Serve immediately.

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Nutrient	Quantity
Total fats	27.1511 g
Protein	5.7183 g
Carbohydrates	2.9087 g
Energy	278.6983 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2107 g
Water	34.5095 g
Aspartic acid	0.0041 g
Calcium, Ca	39.2969 mg
Lutein + zeaxanthin	1.3052 g
Fiber, total dietary	0.0727 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	0.8912 g
Niacin	0.315 mg
Vitamin A, RAE	8.5776 g
Arginine	0.0009 g
Riboflavin	0.043 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.0041 g
Sodium, Na	23.5442 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3432 g
Total lipid (fat)	27.1511 g
Manganese, Mn	0.0577 mg
Fructose	1.1815 g
Proline	0.0041 g
Fatty acids, total saturated 16:0	3.0753 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	0.0001 g
Choline, total	18.5302 mg
Sugars, total	2.3938 g
Serine	0.0012 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.5381 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.0348 mg
Selenium, Se	4.7741 g
Ash	0.4121 g
Fatty acids, total saturated 18:1 undifferentiated	19.2652 g
Pantothenic acid	0.004 mg
Phenylalanine	0.0013 g
Copper, Cu	0.0788 mg
Betaine	0.0526 mg
Thiamin	0.0343 mg
Retinol	8.5 g
Methionine	0.0003 g
Iron, Fe	0.691 mg
Carbohydrate, by difference	2.9087 g
Phosphorus, P	54.4942 mg
Folate, total	4.2989 g
Tocopherol, gamma	0.243 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	0.0575 g
Alanine	0.0018 g
Cholesterol	14.1667 mg
Valine	0.0016 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	2.6471 g
Glycine	0.0013 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	1.2119 g
Fatty acids, total saturated 14:0	0.0007 g
Zinc, Zn	0.2995 mg
Isoleucine	0.0011 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	2.8923 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0029 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	29.9059 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	4.2989 g
Tryptophan	0.0002 g
Phytosterols	59.9345 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.0014 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	16.7529 g
Fatty acids, total saturated	3.7682 g
Histidine	0.0005 g
Fatty acids, total monounsaturated	19.7265 g
Threonine	0.0007 g
Folate, food	4.2989 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.0719 g
Vitamin E (alpha-tocopherol)	4.0192 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	8.0783 mg
Lysine	0.0007 g
Potassium, K	87.1776 mg
Cystine	0.0004 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Balsamic vinegar	1 tablespoon	14.08	2.7248	0
Pepper	0 teaspoon	0.7216	0.1839	0.0094
asparagus spear	1	25.2167	0	0.1417
fine sea salt	0.5 teaspoon	25.2167	0	0.1417
parmigiano reggiano cheese	2 ounces	25.2167	0	0.1417