Eat– for Good Health

All recipes posted here are chosen lovingly from nutrient dense (low calorie) ingredients.  Asparagus (a pretty vegetable) contains Folic acid, is a good source of potassium, fiber, vitamins B6, A, C, contains thiamin.  My Asparagus-Shallot Toss is festive sidedish at 95 calories per serving. 

Ingredients for 8 servings:

2 bunches asparagus, trimmed (about 2 lbs)

1 bunch radishes, trimmed and quartered (about 9 oz.)

3 T. olive oil, divided

2 shallots, peeled and chopped

1/4 cup dry white wine

3 T. chopped toasted hazelnuts

Heat oven to 400 degrees.  In a large bowl, gently toss asparagus, radishes, and 2 T. olive oil.  Arrange vegetables in a jelly-roll pan.  Season with salt and pepper, or Mrs. Dash.  Roast 35 minutes, stirring once.  Meanwhile, in a sucepan over medium heat, cook remaining oil 30 seconds or until heated.  Add shallots, cook 4 minutes until tender.  Add wine.  Increase heat to high, bringing to a boil.  Cook two minutes and remove from heat.  Arrange roasted vegetables on a serving platter.  Top with shallot mixture.  Sprinkle with hazelnuts.

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5 thoughts on “Eat– for Good Health

  1. Mary Alice Tallmadge

    Kathleen, I agree that asparagus is a pretty vegetable. Some asparagus is a cream color, and isn’t that because they are young shoots?

  2. Kathleen Rowland

    I think that used to be the case, Mary Alice, when young shoots were in deep shade. These days a process of etiolation, which is the deprivation of light is used. Dirt is kept mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks.

  3. Janessa Breckinridge

    Have you seen purple asparagus? If you’re in England or Italy, you will see the purple variety. The stalks are very thick. Personally I like the green because it tastes aspargusy.

  4. Something that rounds out the Asparagus Shallot Toss, turning it into a complete meal (a fabulous French farmhouse fete) is the addition of low calorie slices of mozzarella with red pepper (from the jar) relish on top of thin baguette slices. Just heat in the oven during the last 8 to 10 minutes with the asparagus.

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