Welcome Spring!

Hope everyone enjoyed the first day of spring. It was certainly nice in southern Illinois.

Here is a recipe from the Living Well Cookbook--Michigan. When the asparagus is ready, you may want to try it.

Roasted Asparagus with Parmesan Cheese
1    pound asparagus, trimmed
1    tablespoon olive oil
1/4 teaspoon salt
1/3 cup grated Parmesan cheese

Preheat the oven to 450 degrees. Place the asparagus in a single layer on a rimmed baking sheet. Drizzle with the olive oil.Sprinkle with the salt and pepper. Roll the asparagus spears to lightly coat. Roast medium-thick spears for 15 minutes or thin spears for 10 minutes, or until tender, testing with a fork to determine doneness. Remove from the oven and sprinkle with the cheese. Return to the oven and bake until the cheese melts. Serve hot.

Note: The asparagus may be seasoned with salt-free herb blends.

Nutrition content per serving: Calories 81, Protein 5g, Carbohydrates 5g, Total fat 5g, Cholesterol 6 mg., Fiber 2g, Sodium 250 mg., Sugar 2g, Calories from fat equals 56%.

Remember that copies of the cookbook are still available.Learn more at ieafcslife@gmail.com.