Roasted Asparagus

Q-314-00 Vegetables

Color Code: Green

Sodium: Moderate

Yield: 104 Portions

Each Portion: ¾ cup (3-½ oz)

Pan Size and Number: 18 x 26-Inch Sheet Pans (9), 12 x 20 x 2-½-Inch Steam Table Pans (2)

Temperature: 425°F (218°C)

Cook Time: 5 - 6 min.

INGREDIENTS

Item	Measure	Weight	Approx issue
ASPARAGUS, FRESH, TRIMMED		22 lb 5 oz	28 lb 5 oz
OIL, CANOLA	1-½ cups	11-½ oz
SALT	2 tbsp + ½ tsp	1-⅓ oz
PEPPER, BLACK, GROUND	1-½ tsp	0.12 oz
COOKING SPRAY, NONSTICK		2 oz

In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
In a large mixing bowl, combine asparagus, oil, salt and pepper. Toss lightly but thoroughly to evenly distribute seasonings.
Spray each (18 x 26-inch) sheet pan with nonstick cooking spray.
Place about 2-½ pounds asparagus on each sheet pan in a single layer.
Roast asparagus on convection mode at 425°F (218°C) low fan, open vent for 5 to 6 minutes or until tender and edges have browned slightly. CCP: Internal temperature must reach 135°F (57°C) or higher for 15 seconds.
Serve immediately or evenly distribute among each (12 x 20 x 2-½-inch) steam table pans and CP: hold hot at 135°F (57°C).

The amount of asparagus spears per serving will vary based on the size of the spear. This recipe was developed using thinner asparagus and yielded about 13 spears per ¾ cup serving.
This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, times may vary (using an older convection oven may require extra cook time to achieve the desired final product).
* Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

Calories54

Carbohydrates4 g

Sugars*2 g

Protein2 g

Fat4 g

Saturated Fat0.3 g

Cholesterol0 mg

Sodium154 mg

Calcium25 mg

Fiber2.1 g