Childhood Obesity Project

Parmesan Asparagus Spears

Ingredients

1 Tbl balsamic vinegar
1 tsp olive oil
1 tsp Dijon mustard
1 tsp salt
2 ½ lbs asparagus spears
2 Tbl. Grated or shaved parmesan cheese

Directions:

  • Stir together vinegar, oil, 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 lower stems of the asparagus spears. Rinse and place half the spears in the boiling water.
  • Cover and cook 5 - 6 minutes, or just until tender crisp. Transfer asparagus to the bowl with the vinegar mixture.
  • Duplicate process with remaining asparagus.
  • Toss gently until spears are evenly coated.
  • Place asparagus on serving plate. Sprinkle evenly with cheese.

Makes 8 servings.

Nutritional Analysis Per Serving
Calories 52;
Protein 3.8 grams;
Fat 1.1 grams;
Calories from Fat 19%;
Carbohydrate 6.5 grams;
Cholesterol 1 mg;
Fiber 3.1 grams;
Sodium 336 mg.