The Hard Hearted Chef: Asparagus Salad

 Mother's Day, 2012.

Down 60 pounds to 160 as the hubs and I enjoyed Key West with

 Michael and Carolyn Reilly.

 I've dropped another 30 pounds since then,

but my cholesterol is still wayyyyyyy up there.

So how does a sybaritic beast such as myself get her health back on line?

We aren't about to give up a thing.

Just in time for Easter, have I got a salad for you...

 This fabulous low calorie, heart healthy recipe is a smack of indulgence

courtesy of Michael Reilly, my BFF and diet coach.

Try not to drool on the keyboard.

Asparagus Ribbon Salad
Ingredients:
• 1 bunch fresh asparagus
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• Salt & fresh ground pepper to taste
• 2-3 oz shaved Parmesan cheese
• 1/4 cup sliced almonds - toasted
Preparation:
Lay one asparagus stalk on cutting board, hold by the base and using a
vegetable peeler make thin ribbons by "peeling" from base to tip. When
half-way through, turn stalk over and do the other half. Discard end and
center if too thick.
Blend lemon juice and olive oil; pour over asparagus in bowl. Add salt
& pepper, toss and taste. Adjust seasoning if needed.
Arrange salad on plate. Add shaved Parmesan and then top off with
toasted almonds.

Being healthy and happy is the best reward of all.

Always consult your doctor before starting any diet.

I have an English degree. I'll just correct your grammar.