Article of the Week: Nutrition for Your Child with Autism Spectrum Disorder
Hot Tip: Child Care and Food Handling
Observe what goes on in the child-care setting. You should be able to answer “yes” to these questions:
- Do children, staff and volunteers wash and dry their hands before and after eating or participating in food activities?
- Do children wash and dry their hands after outdoor play, toileting, touching animals, sneezing or wiping their nose?
- Does each child have his or her own washcloth?
- Are child-care providers practicing appropriate sanitation and food-handling techniques?
- Are bottles and foods brought from home refrigerated, and if necessary, heated safely? (Hint: When you send food, always label it with your child’s name. Transport perishable foods in an insulated sack with a cold pack.)
Recipe of the Week: Roasted Spring Asparagus
Asparagus doesn’t last long in the Mid-Atlantic region, only the months of May and June. Although you can grill, steam or broil asparagus, I especially love it roasted. This tasty and simple dish goes well with chicken, lamb or fish.
1 pound thin asparagus spears
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 to 1 teaspoon freshly ground pepper, or to taste
2 teaspoons truffle oil (optional)
- Preheat oven to 425ºF.
- Clean and trim asparagus. Peel the ends if the spears are thick.
- Drizzle a roasting pan with the olive oil and lay the asparagus evenly in the pan. Turn to coat with the oil. Season with salt and pepper.
- Roast the asparagus for approximately 20 minutes, or until the stalks are tender yet crisp. Remove from the pan and transfer to a serving dish.
- Drizzle with the truffle oil, if using. Serve warm or at room temperature.
Whether you bring home stalks from the farmers’ market or from your local grocery, make sure the spears are firm and fresh looking and the tips are tightly closed. Asparagus should be eaten with a few days for the best flavor. The best way to store asparagus in the refrigerator is to cut off an inch from the stalk and stand the spears upright in an inch or two of water, covered with a plastic bag.
Truffle oil is olive oil that has been infused with the flavor of black truffles. It imparts a rich, earthy flavor to cooked foods.
Asparagus is a great source of folate, iron, and potassium. This vegetable is also high in vitamins A and C.
In addition to the common green color, asparagus also comes in purple and white varieties. The purple asparagus turns green when cooked. The prized white variety is cultivated by covering the stalks with mounds of earth to prevent the development of chlorophyll, which creates the green hue.
Asparagus is a member of the lily family.
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