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Roasted Asparagus with Fennel Pollen and Ricotta Salata
FOOD526Ingredients
25Minutes
130Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 lb. asparagus (nice fat stalks are best)
- 2 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 3 black pepper (grindings of fresh)
- 1/2 tsp. fennel (pollen)
- 1 oz. ricotta salata (finely crumbled)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium410mg17% |
| Potassium320mg9% |
| Protein4g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C15% |
| Calcium6% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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