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June 24th
Issue #13
 
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Monday 6/24/13
Issue #13
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Asparagus Royale


By Chef Marla - 6/24/2013

Fresh steamed asparagus
  Photo Credit: travellight / Shutterstock.com

Oh my gosh, it's asparagus season! I ate this dish for dinner the other night. It was so easy and so good. Most people don't know that asparagus is a folic acid powerhouse. A 5.3 ounce serving provides 60% of the recommended daily allowance and it's only 20 calories. What a winner.

Ingredients

1 bunch medium asparagus
1 tablespoons olive oil
3 tablespoons parmesan cheese, grated
2 teaspoons lemon zest
Salt and freshly ground black pepper

Instructions

Prepare asparagus by bending and breaking off tough bottoms, trim and discard. Cut stalks into 4 inch pieces, slicing at a diagonal.

In a medium saucepan, bring water to a boil. To blanch, add asparagus and let cook for 1-2 minutes, being careful not to overcook it. Remove to a colander and drain.

Transfer the asparagus to a serving bowl while hot. Add olive oil, Parmesan and lemon zest and toss to coat. Salt and pepper to taste.

Serves 4.

Chef's Tip: This is a great one of those dishes you can throw on right before sitting down and it turns out great every time. When blanching, remember it's quick and if you want to hold color and not serve right away, put your vegetable in a bowl of ice water to stop the cooking process.


 








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