Tender-crisp cooked asparagus spears are gently tossed in a Dijon vinaigrette and sprinkled with Parmesan cheese.

Parmesan Asparagus Spears

1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
2 1/2 pounds asparagus spears
2 tablespoons freshly grated or shaved Parmesan cheese

1. Stir together vinegar, oil, mustard in a large bowl. Set aside while cooking asparagus.
2. Heat 2-inches of water and half the salt to boiling in a large, deep skillet.
3. Break or slice off the lower stems of the asparagus spears. Rinse and place half the spears in the boiling water.
4. Cover and cook 5 to 6 minutes, or just until tender crisp. Transfer asparagus to the bowl with the vinegar mixture.
5. Duplicate process with remaining asparagus.
6. Toss gently until spears are evenly coated.
7. Place asparagus on serving plate. Sprinkle evenly with cheese.

Makes 8 servings.

Nutrients per serving: Calories 52; Protein 3.8 grams; Fat 1.1 grams; Calories from Fat 19%; Carbohydrate 6.5 grams; Cholesterol 1 mg; Fiber 3.1 grams; Sodium 336 mg.

Recipe provided courtesy of the California Asparagus Commission.