Did you know that asparagus has only about 4 calories per spear?
I didn’t until yesterday, when I was putting the Diet Detective column on the Lifestyles page of the Daily Globe.
We’ve had asparagus several times lately, and I knew it was good for me, but after learning that it is loaded with Vitamin K and a bunch of other vitamins and nutrients, I’ll probably be even more inclined to try this recipe, found in the pages of “Quick & Health Recipes and Ideas” by registered dietitian Brenda Ponichtera.
Rolled Chicken and Asparagus
Preheat oven to 350 degrees. Cut 1 pound skinless, boneless chicken breasts into eight or 10 strips, each about 1 inch by 5 inches long.
Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears (tough ends removed). Fasten with toothpicks. Place in a covered baking dish that has been sprayed with nonstick cooking spray. Sprinkle with 2 tablespoons lemon juice, 6 green onions, chopped, ½ teaspoon salt and ½ teaspoon ground black pepper.
Cover and bake 25 to 30 minutes or until chicken is no longer pink. Remove toothpicks. Serve hot or refrigerate until chilled and serve cold.