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Preheat oven to 420°. Place asparagus in a single layer on a cookie sheet. Season with salt and pepper. Drizzle olive oil over asparagus, toss to coat.
Roast for 20 minutes or until asparagus spears are caramelized but slightly crispy. Serves 4.
Nutritional information— Calories: 40; Total Fat: 2 g; Saturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 0 mg; Sodium: 290 mg; Total Carbohydrate: 5 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 3 g
From Cleveland Clinic
Combine ingredients for dip in a small bowl. Cover and refrigerate until chilled. Yield: 4 servings
Nutrition Facts per ¼ cup serving: 25 calories (30 with 2%), 0g Total Fat (1g with 2%), 15mg sodium, 2g carbohydrate, 4g protein
Heat oven to 350 . Mix all ingredients, spoon into 9-inch quiche dish or pie plate. Bake 20 minutes or until heated through. Serve with crackers and assorted cup-up fresh vegetables.
From International Dairy Foods Association
When using raw onions in a salsa or gauacamole that you are not going to eat in the next 20 minutes, or so, rinse the diced onions under cold running water, then blot dry. This will eliminate the sulfurous gas that can ruin fresh salsa or guacamole. Mark Miller, Coyote Cafe, Santa Fe, NM