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Parmesan Asparagus Spears

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      Title: PARMESAN ASPARAGUS SPEARS
 Categories: Vegetables, Vegetarian, Side dish
      Yield: 8 Servings
 
      1 tb Balsamic vinegar
      1 ts Olive oil
      1 ts Dijon mustard
      1 ts Salt
  2 1/2 lb Asparagus spears (medium)
      2 tb Grated parmesan cheese
 
  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
 
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