Roasted Asparagus 
Vitamin K enhances your baby’s bone development.
SERVES 3
ROASTING asparagus is quick and easy. Leftovers can be sliced and tossed into a salad. A sprinkle of Parmesan is a welcome garnish, if you are not avoiding dairy or vegan.
12 ounces green asparagus, tough bottom ends trimmed
2 tablespoons olive oil
Salt and freshly ground black pepper
1 teaspoon grated lemon zest, or to taste
2 tablespoons chopped fresh dill
• Center an oven rack and preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
• Place the asparagus spears on the baking sheet and gently toss them, keeping their tops and bottoms facing the same direction, with the olive oil and salt and pepper to taste, until well coated. Spread out in a single layer.
• Roast for 6 to 8 minutes, or until crisp-tender (the time will depend on the thickness of the spears). Remove from the oven. Add the lemon zest and dill and transfer to a serving dish. Serve warm or at room temperature.
¾ cup (or one third) of the asparagus: Calories: 102 cals; Protein: 2 g; Carbohydrates: 4 g; Fat: 9 g; Fiber: 2 g; Sodium: 2 mg; Vitamin K: 53 mcg; Copper: 0.2 mg; 0 CARBS