Ultimate Weight Loss Revealed 101 by Brad Callen

P / C / F Ratio: 37 / 58 / 5 to the point of removing yellow color, Do Not grate into white portion of rind). Loosely cover with tin foil that you have cut a few holes in. Bake for approx. 20 minutes, then mix in Portobello Mushrooms, and continue to bake for another 10-15 minutes or until Asparagus is tender.

Get to know your oven! You are probably used to sautéing asparagus, but baking it, covered in foil, with spices keeps it low fat and saturates it with tons of flavor

4 Servings

• 1 lbs Fresh Asparagus Spears

• 4 oz Fresh Portobello Mushrooms( chopped)

• Balsamic Vinegar to taste

• Chopped Garlic to taste

• Dried 0regano to taste

• Dried Basil to taste

• Lemon Zestto taste

Preparation Instructions

Preheat oven to 350 degrees. Clean and snap Asparagus Spears at most tender point.( Helpful Hint-Never cut Asparagus with a knife, instead hold each end of spear and bend, Asparagus will automatically break at the most tender point, use only the tip portion.) Place tips in a shallow oven safe dish. Lightly sprinkle with Oregano, Basil, Chopped Garlic( 1 Tbs per I bundle of Asparagus), Balsamic Vinegar( 3-4 Tbs per I bundle of Asparagus), and Lemon Zest( Using a cheese grater, rub Lemon only

Nutrition Information

Per Serving

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