YORKSHIRE PUDDING

I've been on the search/lookout for recipes that have nutritive value but no yeast/sugar.
This morning I had something delicious that fit the bill~ Yorkshire pudding.
It reminded me of my mother's cream puff shells.. but the pudding is softish and the flavor comes from the eggs and butter. Yummy.. I ate 5 of them with my coffee- no guilt.

1c flour
1c milk
3 eggs
Mix ingredients in middle sized bowl

heat oven to 375 degrees

large muffin tin- 12 cups
put about 1/2 tsp butter in each cup
place this in the oven while it's heating to melt the butter

divide the batter evenly in all the cups
place in oven for 5 minutes, then turn the heat to 350 degrees
and bake for 25 minutes more.

They puff up and then sink when you take them out.. they are very airy inside- easy to eat a lot of them. The butter really adds the flavor.
I can imagine these would be good with maple syrup drizzled over them.....yummy!

ASPARAGUS PARMESAN

Asparagus Parmesan
This simple and delicious preparation for spring asparagus makes the perfect sidekick for roast chicken or grilled salmon.

Ingredients1/2 pound fresh asparagus (6 to 10 spears)
1 tablespoon extra-virgin olive oil
2 tablespoons grated Parmesan cheese (go easy on it- adds fat and sodium)
1/8 teaspoon ground black pepper

Instructions

1. Trim the ends of the asparagus, about 1 inch or so from the bottom.
Place asparagus in a 2-quart microwaveable casserole dish with about 1/4 cup water.
Cover tightly with plastic wrap and cook in microwave, 10 to 12 minutes, or until tender to taste. Carefully remove plastic (steam will be very hot) and drain.

2. Gently toss the asparagus with olive oil to coat;
sprinkle with Parmesan cheese and pepper.
Cook, uncovered, 1 minute to melt cheese.
Let stand 2 minutes before serving.

Nutritional Information
124 calories
9 g total fat (2 g saturated)
5 mg cholesterol
5 g carbohydrate
2 g fiber
5 g protein
125 mg sodium