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Parmesan Asparagus Spears















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb


1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon dijon mustard
1 teaspoon salt
2 ½ pounds asparagus
medium size
2 tablespoons Parmesan cheese


Stir together vinegar, oil and mustard in a large bowl.

Set aside while cooking asparagus.

Heat 2 inches of 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.




* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 4721% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 324mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 12%
Sugars g
Protein 7g
Vitamin A 22% Vitamin C 13%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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