INGREDIENTS

  • 1 pound of fresh asparagus trimmed and cut into 1-inch pieces
  • 1 small zucchini, halved and cut into 1⁄4 inch slices
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1⁄4 teaspoon seasoned salt
  • 1⁄4 teaspoon honey mustard
  • 1 cup cherry or grape tomatoes, halved
  • 1⁄4 cup sliced green onions
  • 1⁄4 cup shredded fresh mozzarella cheese
  • 1⁄4 cup minced fresh parsley

DIRECTIONS

Place the asparagus and zucchini in a steamer basket. Place in a sauce pan over 1 inch of boiling water. Cover and steam for 2 minutes. Rinse in cold water. In large bowl, whisk together olive oil, red wine vinegar, garlic, seasoned salt and honey mustard. Pour over asparagus mixture; toss to coat. Toss in tomatoes and green onions. Sprinkle with mozzarella cheese and parsley.

Yield: 6 servings

NUTRITIONAL ANALYSIS

110 calories, 7 g fat, 1 g saturated fat, 5 mg cholesterol, 35 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g sugar, 4g protein.


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Kentucky Asparagus

SEASON: April through May

NUTRITION FACTS: Asparagus is a good source of vitamin A and folate . One-half cup of fresh, steamed asparagus has 22 calories, 2 grams of protein and 4 grams of carbohydrate.

SELECTION: Choose bright green stalks with tightly closed tips. The most tender stalks are apple green in color with purple-tinged tips.

STORAGE: Fresh asparagus will keep 1-2 weeks in the refrigerator. Refrigerate upright with cut ends in water or with cut ends wrapped in wet paper towels in a plastic bag.

PREPARATION: One pound of asparagus will yield 4 one-half cup servings, about six spears per serving. Wash asparagus thoroughly in cool, running water. Eat asparagus raw or lightly boil, steam, stir-fry or grill. Overcooked asparagus will be mushy. Try seasoning it with herbs, butter or Parmesan cheese.


Cooperative Extension Service. University of Kentucky College of Agriculture, Food and Environment.KENTUCKY ASPARAGUS
Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition students
March 2015
Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. For more information , contact your county ‘s Extension agent for Family and Consumer Sciences or visit www.uky.ag/fcs

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