asparagus and let marinate at least 15 minutes.
Lay the spears under the broiler and cook,
turning once, until tender (up to 8 minutes de
pending on size).
Serve sprinkled lightly with the sesame seeds.
Per serving : 46 calories, 1 g fat, 0 g saturated fat, 5 g
carbohydrate, 4 g protein, 3 g dietary fi ber, 350 mg
sodium. Exchanges: 1 Vegetable
COLD ASPARAGUS SALAD
A fine side dish for cold poached salmon.
SERVES 4
2 pounds fresh asparagus
1 teaspoon extra-virgin olive oil
1 tablespoon red wine vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh dill
Wash and snap the ends off the asparagus. Cut
on the diagonal into 1-inch pieces. Steam in a
basket over boiling water 3–5 minutes or until
crisp tender. Plunge into cold water to stop
cooking. Drain and lay on a platter.
Drizzle with oil and vinegar, and scatter salt,
black pepper, and dill over the top. Toss gently
and let sit for ½ hour. Serve at room tempera
ture or chilled.
Per serving : 32 calories, 1 g fat, 0 g saturated fat, 4 g
carbohydrate, 5 g protein, 1 g dietary fi ber, 150 mg
sodium. Exchanges: 1 Vegetable
ASPARAGUS • 79