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Table

MORE TIPS LEMONY SAUTÉ

Around the

Trim woody ends from 1½ lb asparagus. Cut spears into 1-inch bits. In a large skillet, sauté asparagus in 1 Tbsp olive oil over medium until tender. Stir in 1½ tsp finely grated lemon zest, ½ tsp salt, and ¼ tsp black pepper and cook 1 minute. Makes 4 (50-calorie) servings.

ITALIAN SALAD

Go Healthy!

Trim woody ends from 1½ lb asparagus. Peel each spear. Blanch in boiling water 3 minutes, drain, and run under cold water. Blot dry. Top with 1 Tbsp each olive oil and balsamic vinegar. Season with ½ tsp salt, ¼ tsp black pepper, and 2 Tbsp grated Parmesan. Makes 4 (60-calorie) servings.

light bright Celebrate spring with our low-cal version of a rich and creamy favorite

For complete nutritional info, visit

dashrecipes.com/asparagus

Just a Trim

ASPARAGUS SOUP

Trim woody ends from 2 lb asparagus; reserve tips of 8 spears. Cut remaining asparagus into ½-inch pieces. In a large saucepan, warm 3 Tbsp olive oil over low heat. Add 1 chopped onion, 2 chopped stalks celery, and 1 chopped

To remove the woody end from an asparagus spear, hold the spear at the middle and bend the bottom with your other hand until it snaps. The stalk will naturally break at the perfect spot.

carrot; cook 3 minutes. Add 1½ tsp minced garlic; cook 1 minute. Add asparagus, ¼ tsp salt, and ¼ tsp black pepper; cook 5 minutes. Add 5 cups reducedsodium chicken broth. Simmer, covered, 20 minutes. Blanch tips in boiling water 3 minutes. Drain. Puree soup in batches

in a blender. Return to saucepan over medium; add ½ cup evaporated 2% milk and 1 tsp lemon juice. Warm through (don’t let simmer). Top with tips. Add a sprinkle of Parmesan (optional). Serves 4. PER SERVING: 170 cal, 13g

carbs, 7g protein, 11g fat, 5mg chol, 790mg sodium, 3g fiber

EGGSTRA SPECIAL You don’t want to miss our recipe-packed iPad issue. Get it for free at parade.com/eggs

PHOTOS, FROM LEFT: RAY KACHATORIAN/GETTY IMAGES; SHERI GIBLIN. NUTRITION ANALYSIS/CONSULTING: JEANINE SHERRY, M.S., R.D.

CAJUN SPICED

Trim woody ends from 1¼ lb asparagus; arrange on a parchmentlined baking sheet. Toss with 1 Tbsp olive oil, 1 tsp Cajun seasoning, and ½ tsp salt. Roast in a 400°F oven until tender, about 15 minutes. Makes 4 (45-calorie) servings.

12 • MARCH 31, 2013

© PARADE Publications 2013. All rights reserved.

Parade 03-31  

A Heartfelt Thank You from Robin Roberts

Parade 03-31  

A Heartfelt Thank You from Robin Roberts

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