This roasted asparagus is topped with fresh basil and sliced tomatoes. You can serve it as an appetizer or side dish.

Ingredients:

• 1 pound of thick asparagus
• olive oil spray
• 2 cloves of garlic, peeled and sliced
• 1/4 cup sliced red onion
• 2 tablespoons fresh basil, chopped
• 1 tomato, cored and cut in small wedges
• red wine vinegar
• balsamic vinegar
• black pepper to taste

Directions:

• Slice the asparagus in half lengthwise.
• Place it on a nonstick pan that is lightly sprayed or rubbed with olive oil.
• Spray the asparagus lightly.
• Top the asparagus with sliced garlic and onions.
• Roast all together on the pan for about 20 minutes or until the onions and garlic are a light brown and the asparagus is crisp tender.
• Top the asparagus with the vinegars, basil, and tomato. Serve immediately.

Chef’s Tips:
Serve as a side dish or warm salad on a salad plate.

To serve as an appetizer place on a platter and served with toasted French bread slices or whole grain crackers.

DISCLAIMER: These statements have not been evaluated by the FDA. The information is for informational purposes and is not intended to treat, diagnose or cure any illness. Consult a physician before taking any action.