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Parmesan Asparagus Spears recipe

Tender-crisp cooked asparagus spears aregently tossed in a Dijon vinaigrette and sprinkled with Parmesancheese.

Recipe: Parmesan AsparagusSpears

1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
2 1/2 pounds asparagus spears
2 tablespoons freshly grated or shaved Parmesan cheese

  • Stir together vinegar, oil, mustard ina large bowl. Set aside while cooking asparagus.
  • Heat 2-inches of water and half the saltto boiling in a large, deep skillet.
  • Break or slice off the lower stems ofthe asparagus spears. Rinse and place half the spears in theboiling water.
  • Cover and cook 5 to 6 minutes, or justuntil tender crisp. Transfer asparagus to the bowl with the vinegarmixture.
  • Duplicate process with remaining asparagus.
  • Toss gently until spears are evenly coated.
  • Place asparagus on serving plate. Sprinkleevenly with cheese.

    Makes 8 servings.

    Nutrients per serving: Calories 52; Protein3.8 grams; Fat 1.1 grams; Calories from Fat 19%; Carbohydrate6.5 grams; Cholesterol 1 mg; Fiber 3.1 grams; Sodium 336 mg.

    Recipe provided courtesy of the CaliforniaAsparagus Commission.

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