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Continued: Recipes from Beth Dooley's "Minnesota's Bounty”

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  • Last update: May 15, 2013 - 12:37 PM

Serves 4.

Note: “Make these when you’re in a hurry,” writes Beth Dooley in “Minnesota’s Bounty.” “The butter will brown a little and add a nutty flavor to the asparagus. Toss pan-roasted asparagus with pasta and call it dinner.”

• 2 tbsp. unsalted butter

1 lb. asparagus, trimmed and cut into 1-in. pieces

1 to 2 tbsp. freshly squeezed lemon juice

Salt and freshly ground black pepper

1 to 2 tbsp. finely grated Parmesan cheese


In a large skillet over medium-high heat, melt butter, then add asparagus. Cover pan, reduce heat to medium-low and cook the asparagus, occasionally shaking the pan, until tender-crisp, about 5 to 7 minutes. Remove lid, add lemon juice to taste and season with salt and pepper. Toss with grated Parmesan just before serving.

Nutrition information per serving:

Calories 71 Fat 6 g Sodium 37 mg Saturated fat 4 g

Carbohydrates 3 g Calcium 36 mg

Protein 2 g Cholesterol 16 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 1fat.

radish and pea salad √

Serves 4 to 6.

Note: From “Minnesota’s Bounty.”

• 3 tbsp. rice wine vinegar

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