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Issue date: Monday, May 05, 2014

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Recipe of the Month

Roasted Asparagus with Garlic and Rosemary


1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, cleaned & quartered
2 teaspoons extra-virgin olive oil
2 cloves garlic, minced
2 sprigs fresh rosemary, minced
1/8 teaspoon salt
Dash ground black pepper

Preheat oven to 450 degrees F. Lightly spray a cookie sheet with nonstick cooking spray.

Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil and season with garlic, rosemary, salt, and pepper. Toss well.

Lay the asparagus and mushrooms out on the prepared cookie sheet in an even layer. Roast until asparagus is tender, about 8 to 12 minutes, depending on thickness of the spears. The thicker the asparagus, the longer the roasting time.

Nutrition information per serving: 40 calories, 2 g total fat, (0 g saturated fat), 0 mg cholesterol, 48 mg sodium, 4 g total carbohydrates, 2 g fiber

Cooking Tips:
Peak season for buying asparagus is Spring. Look for asparagus spears that are fairly thin in diameter (about the thickness of a pencil or Sharpie) with tight, compact heads and firm, unwrinkled stalks. Thick spears are usually harvested too late and bitter tasting. Prepare and eat your asparagus as soon as possible after you buy it. If not eating right away, place asparagus spears in a glass of water standing upright just like flowers. Top with a quart-size baggie and store in the refrigerator until you are ready to cook them. Once you're ready to cook the asparagus, rinse spears under water. Next, snap off the tough, thick ends. Hold the spear about halfway down with one hand and your other hand at the tough end, then bend the spear until it snaps. Discard the tough ends.

Experiment with this recipe by using different mushrooms such as baby bellas or shiitake and various herbs such as herbs de Provence. You can also use bottled minced garlic to speed up the preparation time.

 

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