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| With a new season comes new produce. My favorite spring vegetable is asparagus, which can be enjoyed in soups, salads, or as a side dish. Roasted asparagus is particularly delicious and pairs well with fish, chicken, and pork. If you're unfamiliar with preparing asparagus, we kick off this week's newsletter with all you need to know about choosing, storing, and cooking with this delectable vegetable. |
| Asparagus Tips
Ambrosia may be the food of the gods, but according to King Louis XIV of France, asparagus is the food of kings. There are so many ways to enjoy asparagus: simply roasted with a squeeze of lemon and a generous sprinkling of freshly ground black pepper, or as an ingredient in risottos, stir fries, and many other delicious dishes. | Halibut with Asparagus and Tomatoes
Pair asparagus with some delicious halibut. Admittedly, halibut can be pricey. Take advantage of any store-card discounts and if you're able, buy enough for two meals -- use some, freeze some -- so you get the most out of any discount. Alternatively, use some pre-frozen halibut, which will be cheaper. | Lemon and Mint Chicken
Lemon, mint, and yogurt make a great marinade and coating for these succulent chicken breasts. Here, I roast them, but these lemon mint chicken breasts can just as easily be grilled or broiled. if you're not keen on mint, you could try another fragrant herb such as basil or thyme. | Low Fat Pea and Mint Soup
This low-fat, high-fiber pea and mint soup with chopped parsley makes a fragrant and flavorful spring lunch or appetizer. Serve hot or cold, depending on the weather, and top with a dollop of low-fat or fat-free sour cream and mint sprigs. | |
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