Roasted Asparagus with Stilton

Roasted Asparagus with Stilton
HIGH: fiber
LOW: cholesterol, iron, magnesium, phosphorus, saturated fat, protein, sodium
You can substitute another blue cheese such as Danish blue or Saga blue for the Stilton, and if
you don’t like blue cheese at all use something mild like Muenster or Jarlsberg.

24 medium stalks asparagus (about ¾ pound)
1 tablespoon olive oil
2 cloves garlic, slivered
Freshly ground pepper to taste
Salt to taste
¹³ cup crumbled Stilton
1 Preheat oven to 400°F.

2 Hold the asparagus stalk with one hand on the bottom of the stalk and one hand in the
middle. Bend the asparagus until the bottom breaks off. Discard bottom.

3 Pour the olive oil into a 9-inch-square baking pan and shake the pan to spread the oil. Place
the asparagus in the pan and turn to coat with the oil. Sprinkle with the garlic, pepper, and salt.
Bake 30 minutes or until the asparagus are roasted.

4 Sprinkle the Stilton over the asparagus and bake 3 minutes longer or until Stilton is
warmed through.

SERVES:  4

Diabetic Exchanges:  ¼ lean meat; 1 vegetable; 1 fat

REDUCED SATURATED FAT/PROTEIN/CHOLESTEROL/SODIUM:  Omit the cheese and sprinkle
with 2 teaspoons fresh lemon juice before serving.

Diabetic Exchanges:  1 vegetable; ¾ fat