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Asparagus With Roasted Cashews

This may be the easiest way ever invented to cook asparagus.  If the stalks are very tender, reduce the baking time. 

6 servings, about 8 medium spears each

3 tbsp chopped dry roasted cashews

1 1/2 pounds fresh asparagus*

Heat oven to 400.  Place cashews in ungreased shallow pan.  Bake until light brown, 3 to 5 minutes.

Arrange asparagus in ungreased rectangular baking dish, 13x9x2 inches.  Cover and bake until tender, 20 to 30 minutes.  Sprinkle with cashews.

*2 packages (10 ounces each) frozen asparagus spears can be substituted for the fresh asparagus.  Bake as directed except - separate spears after 10 minutes.

Per serving:  40 calories, 2 g fat, 2 g protein, 3 g carbohydrate, 0 mg cholesterol, 30 mg sodium

Recipe taken from Betty Crocker's Eat and Lose Weight Cookbook