ASPARAGUS CAESAR WITH PARMESAN CRUMBS


ASPARAGUS AND PEARLED COUSCOUS SALAD


Asparagus gets dressed with all the fixings of a classic Caesar while keeping this fresh, seasonal veggie front and center.


PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 4


1 bunch asparagus (about 1 lb) 1 clove garlic ¼ cup low-fat mayonnaise 2 tbsp Dijon mustard 2 tbsp lemon juice


2 tbsp olive oil 2 tsp anchovy paste ½ cup panko bread crumbs 2 tbsp parsley ¼ cup grated Parmesan cheese


STEP 1 Fill a large skillet with 1 inch of water. Add salt and heat to boiling on high. Trim the bottom inch from the asparagus. Add asparagus to boiling water and cook 4–5 min., until just tender. Drain immediately and rinse with cold water until cool. Pat asparagus dry with paper towels and wipe out skillet. STEP 2 While asparagus cooks, finely chop the garlic, then sprinkle with a pinch of salt. With the side of a chef’s knife, scrape garlic against cutting board until mashed. Transfer garlic to a medium bowl, along with the mayonnaise, Dijon, lemon juice, 1 tbsp water, and 1 tbsp oil. Season with salt and pepper. Whisk to combine. STEP 3 In the same skillet, heat remaining 1 tbsp oil on medium. Add the anchovy paste and cook 10 sec., stirring. Add the bread crumbs and cook 2–3 min., until crumbs are golden brown, stirring constantly. Finely chop the parsley. Remove skillet from heat and stir in the Parmesan and parsley. STEP 4 Arrange asparagus on a serving platter. Sprinkle with crumbs and serve with dressing.


Per serving: 176 calories, 11g fat, 2g saturated fat, 8mg cholesterol, 515mg sodium, 14g carbohydrate, 1g fiber, 2g sugar, 6g protein


Can’t find smoked almonds? Toast up some sunflower seeds in a dry skillet for equally delicious crunch.


PREP TIME 20 MIN. – COOK TIME 15 MIN. READY IN 35 MIN. – SERVINGS 6


1 (5.8 oz) pkg Nature’s Promise Organic Garlic & Olive Oil Pearled Couscous 2 lbs fava bean pods 1 bunch asparagus (about 1 lb) 2 mini cucumbers


½ (8 oz) block feta cheese 3 tbsp olive oil 1 tsp dried oregano 1 lemon ½ cup smoked almonds


couscous Also known as Israeli


Pearl


couscous, these large pearls (actually a type


of pasta) make a quick and easy side dish.


STEP 1 Cook the couscous according to package directions. Heat a large pot of salted water to boiling on high. Open the fava bean pods and remove beans. Add beans to boiling water and cook 4 min. With a slotted spoon, transfer beans to a colander and rinse with cold water until cool. STEP 2 While the beans cook and cool, trim the bottom inch off the asparagus and chop the cucumbers. STEP 3 To same pot of boiling water, after removing fava beans, add asparagus and cook 5 min., until just tender. Drain and rinse with cold water until cool. Pat dry with paper towels. Cut the feta into small ¼-inch chunks and transfer to a large bowl, along with the cucumbers, olive oil, and oregano. STEP 4 Peel cooled fava beans and add to bowl with feta and cucumbers. Grate the zest of the lemon into the bowl. Chop the almonds and add to the bowl, along with couscous. Squeeze the juice from lemon over couscous and season with salt and pepper. Toss until well combined. Divide asparagus among serving plates and top with couscous mixture.


Anchovy paste


This salty paste is key for making flavorful


Caesar dressing. Unless you overdo it, there will be no fishy taste. Look


for it in the condiments and sauces aisle.


MARCH 2018 63


Per serving: 789 calories, 20g fat, 5g saturated fat, 17mg cholesterol, 544mg sodium, 111g carbohydrate, 40g fiber, 11g sugar, 48g protein


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