12 fresh plump asparagus spears
1 tbs olive oil
1 ts fresh lemon juice
1 tbs shaved Parmigiana cheese
Salt and freshly ground pepper to taste
1. Break off bottoms of asparagus. With a vegetable peeler, shave lower 2
inches of each spear for even cooking and beautiful presentation.
2. Blanch asparagus in boiling water for 1 minute. Toss with oil, lemon, salt
and pepper. Place on baking sheet and roast for 10 minutes in hot (300) oven.
Sprinkle with cheese and place next to fish packets on your prettiest dinner
Serving Size: 4 spears
Protein: 4 gram
Carbs: 4 grams
Fat: 3 grams
* Provided for information use only