This recipe can also be turned into a salad—just pour the dressing over cooked and cooled asparagus and enjoy.
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) fresh lemon juice
1/2 Tbsp (7 mL) lemon zest, grated
1 Tbsp (15 mL) balsamic vinegar
1/8 tsp (0.5 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
1 lb (450 g) fresh green asparagus, trimmed
Preheat oven to 425 F (220 C).
In large bowl mix all ingredients except asparagus. Add asparagus and stir to coat with vinaigrette.
Place coated asparagus on large cookie sheet; pour remaining vinaigrette on top.
Cook in oven for about 15 to 20 minutes, until asparagus is tender but al dente.
Each serving contains: 59 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 6 g carbohydrates; 2 g fibre; 75 mg sodium
source: "Celebrate Asparagus", alive #355, May 2012
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
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