Parmesan Asparagus Spears Recipe

Step 1

Stir together vinegar, oil and mustard in a large bowl. Set aside while cooking asparagus.

Step 2

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.

Step 3

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.

Step 4

Place asparagus on a serving plate. Sprinkle evenly with cheese. Makes 8 servings.

Step 5

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

Things You'll Need

  • 1tb Balsamic vinegar
  • 1ts Olive oil
  • 1ts Dijon mustard
  • 1ts Salt
  • 2 1/2lb Asparagus spears (medium)
  • 2tb Grated parmesan cheese

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