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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 8 |
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Directions: 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
| Ingredients:
1 Tablespoon(s) Chopped fresh herbs
1 Teaspoon(s) Lemon juice, fresh
1 Teaspoon(s) Dijon mustard
1 Teaspoon(s) FUSILLI PASTA (SPIRALS)
2 1/2 Pound(s) Asparagus spears (medium)
2 Tablespoon(s) Fresh asparagus, washed well and cut into 1" pieces |
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