Health Quest 3
Simple Asparagus
Staying within your grocery budget can be a challenge, but you can save money and eat well if you do a
little planning and keep good nutrition in mind. Consider these tips before your next grocery run:
• Make a list so you won't be tempted by items you don't need.
• Shop the perimeter of the store, where most whole-food staples, such as milk, fruit, vegetables
and meat, are typically displayed.
• Filter your own water and leave bottled water on the shelves.
• Opt for frozen produce—low-cost and equally healthy alternatives—when fresh vegetables and
fruits are not reasonably priced.
• Use discretion when buying in bulk. Purchase only what your family will consume before the
expiration date.
CUT HIGH GROCERY COSTS
Serves: 8
SPRING GREENS SALAD
&
INGREDIENTS
1 lb. green and white asparagus, trimmed and cut
into 2-inch pieces
2 ¼ teaspoons salt, divided
¼ teaspoon black pepper
2 tablespoons extra-virgin olive oil
½ teaspoon grated lemon zest
2 tablespoons minced shallots
2 tablespoons white balsamic vinegar
½ cup (2 ounces) crumbled Gorgonzola cheese,
divided
one 5-ounce package mixed salad greens
NUTRITIONAL
INFORMATION
70.1
Calories
4.5g
Total Fat
1.2g
Saturated Fat
53.1mg
Sodium
5.7g
Total Carb
2.1g
Dietary Fiber
2.8g
Protein
Mommy, What's Wrong?
A parent's illness can create complex issues that many children don't have the ability to fully grasp on their
own. It's important that children understand what's happening to their family, but parents often don't know
how to begin the difficult conversation.
To start, be truthful and open with children early, using age-appropriate language. When the ill parent has
to go to the hospital for treatment, ask the child what he or she thinks is happening. What does he or she
know about the parent's illness?
Giving information in stages also helps children cope and build an understanding about their parent's
health. Above all, let the child know that he or she is loved and will be cared for, no matter what.
Asparagus is one of the first vegetables ready to harvest in the spring. Try this salad that highlights asparagus'
distinctive, delicate flavor.
DIRECTIONS
1. Cook asparagus in boiling water with 2 teaspoons
salt until crisp-tender (about 2 minutes). Drain
asparagus into a colander and rinse with cold
water. Drain again.
2. Mix black pepper, olive oil, lemon zest, shallots,
white balsamic vinegar and remaining
¼ teaspoon salt; then stir in ¼ cup Gorgonzola.
3. In a large bowl, combine cooked asparagus
and greens. Add dressing and toss. Top with
remaining ¼ cup Gorgonzola.
