Guest guest Posted February 26, 2002 Report Share Posted February 26, 2002 While I sort of like this cookbook because it tries to take standard American fare and make it very low fat, making it a good transition book to vegetarianism, it is very poorly edited. The sentence structure is generally awkward and the ingredients are sometimes difficult to interpret. Note below that the low-fat Parmesan cheese is supposed to be fat-free! kathleen * Exported from MasterCook * Baked Asparagus Recipe By : The Cooking Cardiologist, by Richard Collins, page 161 Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus spears 1/2 cup water 2 tablespoons lemon juice 3/4 cup low-fat parmesan cheese -- grated, fat-free salt and pepper -- to taste Serving Size: 4 Spray a 12 x 8 inch baking dish. Arrange the asparagus spears in the dish in rows. Add the water and lemon juice. Season with salt and pepper. Sprinkle with the parmesan cheese. Cover loosely with foil. Bake in a 375 degree oven for 20 to 30 minutes, or until asparagus is tender. Nutritional analysis: Calories 60, Fat 0.5, Cholesterol 0, Carbohydrate 10, Protein 8, Sodium 200. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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