Serves: 5
Total Calories: 22

3 tablespoons vegetable broth
3 tablespoons white wine vinegar
1 pound thin asparagus spears, trimmed and peeled
3 tablespoons chopped chives
3 tablespoons freshly grated Parmesan cheese

Bring broth and vinegar to a rolling boil in a large skillet. Place asparagus in boiling broth mixture, and cook 3–6 minutes, till tender-crisp. While asparagus cooks, fill a large bowl half full with ice, then add enough cold water to come up to top of ice. When asparagus spears are cooked, remove and immediately submerge them in the ice bath to cool completely. Drain and remove ice, then sprinkle with chives and cheese. Add pepper to taste, if desired. Keep chilled until serving time.

Nutritional Facts:

Serves: 5
Total Calories: 22
Calories from Fat: 14

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