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Becel® Oven-Roasted Asparagus with Parmesan Gremolata
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons grated Parmesan cheese
- 1/4 teaspoon grated lemon rind
- 3/4 pound asparagus, trimmed
- 2 large shallots, cut into thin wedges
- 1 tablespoon Becel® Buttery Taste margarine, melted
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|Serving Size 1/2 of a recipe|
|Amount Per Serving|
|Total Fat 6.9g|
|Saturated Fat 1.2g|
|Total Carbohydrate 16.9g|
|Dietary Fiber 4g|