Parmesan Asparagus Spears Recipe
Recipe
Ingredients
1 tbsp balsamic vinegar
1 tsp olive oil
1 tsp dijon mustard
1 tsp salt
2 1/2 lb asparagus spears (medium)
2 tbsp grated parmesan cheese
Recipe
Preparation
Stir together vinegar, oil and mustard in a large bowl. Set aside
while cooking asparagus.
Heat 2 in. water and half the salt to boiling in a large, deep
skillet. Break or slice off the tough lower stems of the asparagus
spears. Rinse and place half the spears in the boiling water. Cover
and cook 5 to 6 minutes, or just until tender crisp. Transfer
asparagus with tongs or a slotted spatula to the bowl with the
vinegar mixture.
In fresh boiling water, cook remaining asparagus with the rest of the
salt. Transfer to the bowl with the vinegar mixture. Toss gently
until spears are evenly coated.
Place asparagus on a serving plate. Sprinkle evenly with cheese.
Makes 8 servings.
For a more sophisticated look, try shaving the cheese witha vegetable
parer instead of grating it. If you like, garnish th platter with
fresh orange sections.
Approximate nutritional analysis: 41 calories per serving; 4 g
protein; 6 g carbohydrate; 1 g fat (21% of calories); 3 g fiber; 159
mg sodium; 52% of the Daily Value for folic acid.
From American Health June 1995 page 90. Submitted By
ARLENES@HOLLY.COLOSTATE.EDU On
Servings:
8
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Food Tips of the Week
Losing weight
Drink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
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The brassica family, Wonder foods that help with Your diet
(eg. Cauliflower, Boiled potatoes, Mizuna and Radishes)
Members of the brassica family are packed with vitamins (eg.folate and vit c), minerals (selenium and potassium, for example), isothiocyanates, antioxidents and indole-3-carbinol.
In addition to their numerous healthy effects, a few of these nutrients are thought to help reduce the cancer risk.
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