FRIDAY'S FESTIVE FARE: "Oven Roasted Asparagus with Lemon and Leeks"

Easter is here again and the day always culminates in an Early, Festive, Family Dinner. Our typical celebration of  'Resurrection Day', ( like most every other Holiday Celebrated in this Country),  has lost much of it's meaning by becoming an all out feeding frenzy. 

This year, why don't we change our focus and instead of eating ourselves into a hole in the ground, feast on the gathering of our family, friends and loved ones ; all coming together to thank God for our  many Blessings? I mean, when it comes right down to it, what in the world does Ham and Potato Salad have to do with our celebration of the Risen Lord? But we chomp it down as if eating till FULLY TANKED, were one of the Ten Commandments. 

While ham, (when very lean) can be a decent choice - though often soaked with sodium....why not shoot for a break from the usual and serve a healthy Honey Glazed Salmon or a small Cornish Game Hen for each of your guests ( pulling off the skin before eating of course)? It's Often easier, believe it or not,  to convince folks to choose a break from the usual when it comes to the Protein portion of their meals - then it is to mess with  years of tradition serving Grandma's Mayonnaise drenched German Potato Salad !

While there are healthier ways to make a potato based salad to be sure (remember potatoes are not evil, even the white ones...), today I'm suggesting a twist on tradition by serving you a healthy, delicious and GREEN... low calorie recipe option for your Easter dinner side dish :  

                                 "Oven Roasted Asparagus with Lemon and Leeks"

"Asparagus is one of the first crops of produce to debut in the spring. It makes an attractive, low calorie spring side dish, and really is easy to prepare. When you are shopping, look for plump, firm spears with tightly closed tips, and a bright green color to assure you are getting the freshest selection." *

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 lb. fresh, trimmed asparagus spears (about 4 cups)
• 1 tsp olive oil, divided
• 1/4 tsp coarsely ground black pepper
• 1/8 tsp salt
• 1/2 cup chopped leek (1 med.)
• 1 garlic clove, chopped
• 2 Tbsp freshly squeezed lemon juice

Preparation:

1. Preheat oven to 350 degrees.
2. Combine asparagus, ½ teaspoon olive oil, black pepper, and salt in a large bowl, tossing until asparagus is coated.
3. Arrange asparagus on a baking sheet coated with cooking spray, and roast in the oven at 350 degrees for 10 minutes. Stir, and return to the oven for an additional 10 minutes, or until asparagus is fork-tender.
4. While asparagus is cooking, heat remaining 1/2 teaspoon olive oil in a skillet over medium heat. Add garlic and cook 2 minutes. Add leek and cook an additional 5 minutes, or until tender. Add lemon juice.
5. Toss leek mixture with asparagus, and serve immediately.
Serves 4
Per Serving Calories 69, Total Fat 3g, Cholesterol 0mg, Sodium 72mg, Pro 4g, CHO 7g, Fiber 3g

So try this twist on a holiday tradition and leave the excess calories for your memories of Easter Dinner with Grandma!
Have a Blessed Easter and Pass Over Celebration Everyone....
God's speed,
Candace

For more articles and recipes from Candace, go to www.CandaceGrasso.BlogSpot.com  
and Her website at www.FitIsItCardio.com  

** Contributions - Compliments of About.com