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Thyme-Roasted Asparagus

Shaved Parmesan cheese makes an attractive topper for this colorful side dish. Start with a wedge or block of cheese and run a vegetable peeler across a flat side to make super thin bite-size pieces.

SERVINGS: 4 side-dish servings

CARB GRAMS PER SERVING: 5

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Nutrition Facts Per Serving:

Servings: 4 side-dish servings
Calories 110
Total Fat (g) 9
Saturated Fat (g) 2
Cholesterol (mg) 5
Sodium (mg) 269
Carbohydrate (g) 5
Fiber (g) 2
Protein (g) 4

Diabetic Exchanges

Vegetables (d.e.) 1
Fat (d.e.) 2

1	medium red sweet pepper
2	tablespoons olive oil
1	teaspoon snipped fresh thyme
1/4	teaspoon salt
1/4	teaspoon freshly ground black pepper
1	pound fresh asparagus, trimmed
1	ounce Parmesan cheese, shaved
2	tablespoons snipped fresh parsley
	Olive oil (optional)
	Cracked black pepper (optional)

1. Preheat broiler. Line a baking sheet with foil; set aside. Halve sweet pepper lengthwise; discard stem, membranes, and seeds. Place sweet pepper, cut sides down, on prepared baking sheet. Broil 4 to 5 inches from heat for 8 to 10 minutes or until blackened and blistered. Carefully bring foil up and around pepper halves to enclose. Let stand about 20 minutes or until cool enough to handle. Peel skin off sweet pepper. Cut sweet pepper into 1/2-inch-wide strips. Set strips aside.

2. Preheat oven to 400 degrees F. In a small bowl, combine oil, thyme, salt, and freshly ground black pepper; pour over asparagus spears. Toss lightly to coat. Arrange spears in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, for 10 to 12 minutes or until lightly browned and tender, turning asparagus once.

3. Arrange asparagus spears and sweet pepper strips on warm serving platter. Top with Parmesan cheese and parsley. If desired, drizzle with olive oil and sprinkle with cracked black pepper. Serve immediately. Makes 4 side-dish servings.