Tag: asparagus

Posted on

Recipe: Asparagus Salad With Lemon and Parmesan @ClevelandClinic

This bright, lemony salad is best made with farm-fresh asparagus, which is dressed and eaten raw here. Look for stalks that are bright green with firm, tight tips. Buy it in season from your local farmer’s market.

Ingredients

1 pound fresh asparagus
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon shaved Parmesan
8 fresh chives

Directions

  1. Break off the tough ends of the asparagus and discard.
  2. Use a vegetable peeler to make long thin ribbons of asparagus. Add to a large bowl.
  3. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Drizzle over the asparagus ribbons and toss well.
  4. Use the vegetable peeler to shave thin strips from a piece of fresh Parmesan (about 1 tablespoon) and scatter over the salad.
  5. Use kitchen shears to cut the chives into small pieces directly over the salad.

Nutritional information (per serving)

Makes 4 servings

Calories: 70
Total fat: 4 g
Saturated fat: 1 g
Trans fat: 0 g
Protein: 4 g
Total carbohydrate: 7 g
Fiber: 3 g
Sugar: 2 g
Cholesterol: 0 mg
Sodium: 95 mg

— Developed by Sara Quessenberry for Cleveland Clinic Wellness.

Posted on

Recipe: Asparagus Salad With Lemon and Parmesan @ClevelandClinic

This bright, lemony salad is best made with farm-fresh asparagus, which is dressed and eaten raw here. Look for stalks that are bright green with firm, tight tips. Buy it in season from your local farmer’s market.

Ingredients

1 pound fresh asparagus
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon shaved Parmesan
8 fresh chives

Directions

  1. Break off the tough ends of the asparagus and discard.
  2. Use a vegetable peeler to make long thin ribbons of asparagus. Add to a large bowl.
  3. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Drizzle over the asparagus ribbons and toss well.
  4. Use the vegetable peeler to shave thin strips from a piece of fresh Parmesan (about 1 tablespoon) and scatter over the salad.
  5. Use kitchen shears to cut the chives into small pieces directly over the salad.

Nutritional information (per serving)

Makes 4 servings

Calories: 70
Total fat: 4 g
Saturated fat: 1 g
Trans fat: 0 g
Protein: 4 g
Total carbohydrate: 7 g
Fiber: 3 g
Sugar: 2 g
Cholesterol: 0 mg
Sodium: 95 mg

— Developed by Sara Quessenberry for Cleveland Clinic Wellness.

Posted on

Recipe: Asparagus, tomato and red pepper French bread pizza

RomaTomato-1024x638

Are you craving the taste of a pizza but not the guilt and all the calories? Consider trying this healthy remake of French bread pizza that could turn into your new favorite Friday night treat. It’s easy, delicious and approx. 265 calories per slice.

Dietitian’s note: For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

Ingredients

  • 1 cup diced asparagus
  • 1 cup diced Roma tomatoes
  • 1 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
  • 1 cup pizza sauce
  • 1 cup reduced-fat shredded mozzarella cheese

Directions:

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese.

Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.

Serving size: 1 4-inch section

Calories 265
Total fat 5 g
Saturated fat 2 g
Trans fat 0 g
Monounsaturated fat 0.5 g
Cholesterol 12 mg		 Sodium 660 mg
Total carbohydrate 40 g
Dietary fiber 4 g
Added sugars 0 g
Protein 15 g
Nutritional analysis per serving

This recipe and many others can be found on Mayo Clinic’s website.

Posted on

Recipe: Asparagus, tomato and red pepper French bread pizza

RomaTomato-1024x638

Are you craving the taste of a pizza but not the guilt and all the calories? Consider trying this healthy remake of French bread pizza that could turn into your new favorite Friday night treat. It’s easy, delicious and approx. 265 calories per slice.

Dietitian’s note: For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

Ingredients

  • 1 cup diced asparagus
  • 1 cup diced Roma tomatoes
  • 1 cup diced red bell pepper
  • 1 tablespoon minced garlic
  • 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
  • 1 cup pizza sauce
  • 1 cup reduced-fat shredded mozzarella cheese

Directions:

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese.

Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.

Serving size: 1 4-inch section

Calories 265
Total fat 5 g
Saturated fat 2 g
Trans fat 0 g
Monounsaturated fat 0.5 g
Cholesterol 12 mg		 Sodium 660 mg
Total carbohydrate 40 g
Dietary fiber 4 g
Added sugars 0 g
Protein 15 g
Nutritional analysis per serving

This recipe and many others can be found on Mayo Clinic’s website.