Warm Bistro Salad with Grilled Veal Chops Impress your family and friends and serve this delicious bistro salad. Preparation Time: 20 minutesBaking Time: 50 minutesGrilling Time: 18 minutesServes 4 to 6 1/4 cup (50 mL) each melted butter and vegetable oil2 tbsp (25 mL) red wine vinegar1 tbsp (15 mL) each dried thyme leaves and Dijon mustard2 tsp (10 mL) Ontario Honey4 cloves Ontario Garlic, minced1/2 cup (125 mL) Ontario Sour Cream4 Ontario Yellow Fleshed Potatoes, cut into chunks1 Ontario Onion, cut into wedgesSalt and freshly ground pepper3 Ontario Beets, peeled and cut  into wedges12 oz (375 g) Ontario Crimini Mushrooms4 Ontario Veal Rib Chops (about 250 g each)1 head Ontario Romaine Lettuce2 oz (60 g) Ontario Chévre, crumbled2 tbsp (25 mL) chopped fresh Ontario Parsley     In small bowl, whisk together butter, 3 tbsp (45 mL) of the oil, vinegar, thyme, mustard, honey and garlic. Remove 2 tbsp (25 mL) of the mixture into another small bowl; stir in sour cream. Refrigerate.     In 9” x  13” (3.5 L) baking dish, toss potatoes and onion with 3 tbsp (45 mL) of the herb mixture. Season with salt and pepper and arrange in even layer. In small baking dish, toss beets with 1 tbsp (15 mL) of the herb mixture; cover with foil. Place dishes, side-by-side in 425°F (220°C) oven, Bake until tender about 50 minutes, tossing potatoes occasionally. Keep warm.     In medium bowl, toss mushrooms with 2 tbsp (25 mL) of the herb mixture; thread onto metal skewers. Season chops with salt and pepper. Place skewers and chops on greased grill over medium-high heat. Grill, covered, turning twice, for 12 minutes or until mushrooms are tender and chops reach internal temperature of 145°F (73°C) for medium-rare. Brush chops with remaining herb mixture during the last 2 minutes of grilling. Rest for 5 minutes.     Cut lettuce into quarters, keeping base intact to hold lettuce together. Brush cut sides of lettuce with remaining oil. Turn off heat, grill lettuce over remaining heat just until grill marked, 1 to 2 minutes. Arrange lettuce, chops and skewers on large board. Sprinkle with cheese and parsley. Serve potatoes, onions and beets on the side with remaining sour cream sauce. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 38 gramsFAT: 27 gramsCARBOHYDRATE: 30 gramsCALORIES: 520FIBRE: 5 gramsSODIUM: 790 mg – Printed with permission from Foodland Ontario

Charcuterie Salad Scoring high on ease of preparation and superb taste, this recipe combines charcuterie board flavours into an amazing salad. Preparation Time: 20 minutesCooking Time: 6 minutesServes 4 2 tbsp (25 mL) balsamic vinegar2 tsp (10 mL) Ontario Honey1 tsp (5 mL) Dijon mustard1 clove Ontario Garlic, pressed1/4 cup (50 mL) olive oilSalt and freshly ground pepper4 slices Ontario Prosciutto (60 g)4 cups (1 L) torn Ontario Red Leaf Lettuce2 cups (500 mL) Ontario Baby Spinach Leaves or Baby Arugula1 cup (250 mL) Ontario Raspberries1/2 cup (125 mL) diced Ontario Friulano or Cheddar Cheese1/3 cup (75 mL) Herbed Ontario Goat Cheese (Chèvre), crumbled1/2 cup (125 mL) maple walnuts (recipe below)8 crostini (toasted baguette slices) Maple Walnuts:1/2 cup (125 mL) walnut halves4 tsp (20 mL) Ontario Maple Syrup     In liquid measure, stir together vinegar, honey, mustard and garlic. In steady stream, whisk in oil. Season to taste with salt and pepper. Set aside.     Line large microwave-safe plate with paper towel. Place prosciutto on top; cover with paper towels. Microwave on High for 2 minutes or until crisp. Cool slightly and break prosciutto into pieces.     In large bowl, toss leaf lettuce and spinach with half of the reserved dressing. Divide greens among 4 plates. Top each with raspberries, Friulano cheese, goat cheese, prosciutto and walnuts. Serve with crostini and additional dressing on the side.     Maple Walnuts: In small skillet, toast walnuts over medium heat 2 to 3 minutes. Stir in maple syrup; increase heat to high, cook, stirring constantly, until nuts are glazed, about 1 minute. Cool on parchment paper-lined plate.     Tip: To make crostini, slice baguette into long diagonal 1/4-inch (5 mm) slices. Lightly brush with olive oil. Place on baking sheet and broil, turning once until golden. Nutritional Information:1 ServingPROTEIN: 15 gramsFAT: 33 gramsCARBOHYDRATE: 26 gramsCALORIES: 456FIBRE: 3 gramSODIUM: 790  – Printed with permission from Foodland Ontario

Steak and Brie Herbed Salad Packed with fresh, bold flavours and contrasting textures, this salad makes a perfect summer meal. Preparation Time: 20 minutesGrilling Time: 20 minutesServes 4 2 cloves Ontario Garlic, coarsely chopped1/2 cup (125 mL) each fresh Ontario Coriander (Cilantro) and Parsley Leaves3 tbsp (45 mL) extra virgin olive oil2 tbsp (25 mL) red wine vinegar1 tbsp (15 mL) fresh lime or lemon juice1/4 tsp (1 mL) each smoked paprika and crushed red pepper flakesSalt and freshly ground pepper Salad:2 cloves Ontario Garlic, pressed2 tsp (10 mL) dried oregano leaves2 tsp (10 mL) vegetable oil1/2 tsp (2 mL) each coarsely ground pepper and salt375 g boneless Ontario Grilling Steak, about 1/2-inch (1 cm) thick1 Ontario Sweet Red Pepper, cored and cut into quarters1 Ontario Red Onion, sliced6 cups (1.5 L) torn Ontario Romaine Lettuce1 cup (250 mL) Ontario Cherry or Grape Tomatoes, halved100 g Ontario Brie or Camembert Cheese, sliced2 tbsp (25 mL) chopped fresh Ontario Dill     In blender or food processor, combine garlic, coriander, parsley, oil, vinegar, lime juice, smoked paprika and red pepper flakes; blend until smooth. Season with salt and pepper to taste.     Salad: In small bowl, combine garlic, oregano, 1 tsp (5 mL) of the oil, pepper and salt. Rub on both sides of steak. Place on greased grill, over medium-high heat, grill 6 to 8 minutes, turning twice for medium-rare doneness. Remove to cutting board; let stand for 10 minutes. Thinly slice across the grain.     Brush corn, red pepper and onion with remaining oil; place on grill. Grill until tender-crisp and lightly charred, 12 minutes, turning occasionally. Remove vegetables as they are cooked. Cut corn kernels from cob, chop red pepper and onion into bite-size pieces.     In large bowl, combine lettuce, tomatoes, steak, cheese, corn, red pepper and onion. Sprinkle with dill; serve with dressing. Nutritional Information:1 ServingPROTEIN: 28 gramsFAT: 24 gramsCARBOHYDRATE: 15 gramsCALORIES: 383FIBRE: 3 gramsSODIUM: 590 mg – Printed with permission from Foodland Ontario

Local Sensational Summer Salads     Summer is here and there’s a bounty of local fresh vegetables, fruits and so much more at your grocery stores, farmers’ markets and on-farm markets. It’s the perfect time to sit back, relax and enjoy the salad days of summer, featuring seasonal recipes your family will love.    Quinoa Tabbouleh Salad is perfect on its own or as a side dish. This tasty version of tabbouleh salad uses nutty quinoa, edamame, local herbs and vegetables. It’s a great make-ahead salad, perfect for summer barbecues and picnics.    Start grilling and get ready to enjoy our colourful and delicious Steak and Brie Herbed Salad. A perfect summer meal packed with fresh, bold flavours and contrasting textures.    Charcuterie Salad scores high on presentation, ease of preparation and superb taste. This recipe combines charcuterie board flavours in an amazing salad that will appeal to everyone. Ontario vegetables, fruits and cheese make this a meal you won’t forget.    Enjoy this yummy Warm Bistro Salad with Grilled Veal Chops. One simple, yet delicious mixture is used to flavour this entire meal but thanks to the various cooking methods, each part has its own unique flavour. Yum!    After dinner the adults can enjoy a bowl of Fruit Salad in Honey Rosé. You can change-up the Ontario fruits as they come into season and prepare this sophisticated yet delicious fruit salad all summer long. The granola can be made ahead and ready to be sprinkled over the fruit and whipped cream. Perfect for brunch or a light dessert.    Make the most of summer farm-fresh Ontario ingredients. Enjoy! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!   Quinoa Tabbouleh Salad Preparation Time: 20 minutesCooking Time: 20 minutesCooling Time: 25 minutesServes 4 to 6 3/4 cup (175 mL) quinoa, rinsed1-1/2 cups (375 mL) frozen Ontario Edamame3 tbsp (45 mL) each fresh lemon juice and olive oil1-1/2 tsp (7 mL) ground sumac1/2 tsp (2 mL) salt2 cloves Ontario Garlic, pressed2 cups (500 mL) seeded, diced Ontario Tomatoes (about 3)1 cup (250 mL) minced fresh Ontario Parsley Leaves1/2 cup (125 mL) thinly sliced Ontario Green Onions1/3 cup (75 mL) chopped fresh Ontario Mint Leaves     In medium saucepan, over high heat, bring quinoa and 1-1/2 cups (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet; cool to room temperature, about 20 minutes.     In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes,parsley, onions and mint; toss to combine.     Tip: For extra flavour add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red pepper flakes, to taste. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 7 gramsFAT: 10 gramsCARBOHYDRATE: 22 gramsCALORIES: 198FIBRE: 3 gramsSODIUM: 230 mg – Printed with permission from Foodland Ontario

Tres Leches Cake with Strawberries     This super moist, almost pudding-like cake is eaten throughout Central and South America. Everyone has their own unique recipe, but it always starts with a simple sponge-style cake soaked with three milks (hence the name). Ideal for a party, as it needs to be made in advance. Substitute with peaches or nectarines when in season. Preparation Time: 20 minutesBaking Time: 40 minutesRefrigeration Time: 8 hours or overnightServes 12 to 18 2 cups (500 mL) all-purpose flour1 tbsp (15 mL) baking powder1/2 tsp (2 mL) salt6 Ontario Eggs, separated, at room temperature1-3/4 cups (425 mL) granulated sugar1-1/2 tsp (7 mL) vanilla1/2 cup (125 mL) Ontario Milk, 2% or homogenized1 cup (250 mL) 35% Ontario Whipping Cream1 can (354 mL) 2% evaporated milk1 can (300 mL) sweetened condensed milk Strawberries:4 cups (1 L) Ontario Strawberries1/4 cup (50 mL) granulated sugar2 tbsp (25 mL) fresh lemon juice Garnish: Lightly whipped 35% Ontario Whipping Cream     Lightly butter and flour 9- x 13-inch (3 L) glass baking dish.     In medium bowl, whisk flour with baking powder and salt. Set aside.     In large bowl, using electric mixer, on high speed, beat egg whites until frothy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Beat in egg yolks, one at time, beating after each addition. Using rubber spatula, fold in half of the flour mixture. Gradually add milk, folding as you go. Fold in remaining flour mixture just until blended. Do not overmix. Scrape into prepared baking dish.     Bake in 350°F (180°C) oven for 40 minutes or until a toothpick inserted in centre comes out clean. Set on wire rack; cool 30 minutes.     Meanwhile, in medium bowl, whisk together whipping cream, evaporated milk and condensed milk. Using skewer, poke holes every 2-inches (5 cm) all over cooled cake making sure to poke right to the edges. Gradually drizzle half of the milk mixture over cake; once absorbed, drizzle remaining mixture over top. Cover with plastic wrap; refrigerate at least 8 hours or overnight.     Strawberries: About 30 minutes before serving, slice strawberries into quarters. In medium bowl, combine strawberries, sugar and lemon juice. Stir after 15 minutes.     To serve, place cake on plate. Top with strawberries and a dollop of whipped cream. Nutritional Information:1 Serving (When recipe serves 18):PROTEIN: 7 gramsFAT: 9 gramsCARBOHYDRATE: 51 gramsCALORIES: 311FIBRE: 1 gramSODIUM: 190 mg – Printed with permission from Foodland Ontario

Strawberry Tiramisu     Traditionally Italian tiramisu (meaning pick me-up) uses coffee and a coffee-flavoured liqueur, we’ve switched gears and added berries and fresh orange juice to soak biscuits. Peaches, nectarines and plums or other berries, would substitute beautifully when in season. Preparation Time: 20 minutesRefrigeration Time: 8 hours or overnightServes 9 to 12 2 tsp (10 mL) grated orange rind2/3 cup (150 mL) fresh orange juice (about 2 oranges)1/4 cup (50 mL) orange-flavoured liqueur, optional1 tub (475 g) Ontario Mascarpone Cheese, at room temperature1/2 cup (125 mL) granulated sugar1 cup (250 mL) 35% Ontario Whipping Cream2 tsp (10 mL) vanilla2-1/2 cups (625 mL) Ontario Strawberries1 pkg (200 g) Italian ladyfinger biscuits, 18 to 201/4 cup (50 mL) grated bittersweet or milk chocolate, about 1 oz (30 g)     In shallow bowl, combine orange juice and orange liqueur (if using).     In large bowl, using electric mixer, on medium speed, beat mascarpone, sugar and orange rind until creamy. In medium bowl, with clean beaters, beat whipping cream with vanilla until soft peaks hold. Fold half of the cream into mascarpone mixture; fold in remaining cream.     Slice about half the strawberries. Reserve remaining strawberries. Quickly dip both sides of biscuits into juice mixture; arrange in single layer, covering bottom of 8- x 8-inch (2 L) glass baking dish, breaking to fit if needed. Spoon half of the mascarpone mixture over ladyfingers, spreading to edges. Scatter sliced strawberries on top in even layer; sprinkle with half of the grated chocolate. Repeat layering with remaining biscuits, drizzling any extra orange juice mixture over top. Spread remaining mascarpone mixture over biscuits. Refrigerate loosely covered 8 hours or overnight.     To serve, quarter or halve the remaining strawberries, scatter over tiramisu. Sprinkle with remaining chocolate. Cut in rectangles and serve. Nutritional Information:1 Serving (When recipe serves 12):PROTEIN: 5 gramsFAT: 27 gramsCARBOHYDRATE: 26 gramsCALORIES: 359FIBRE: 2 gramsSODIUM: 75 mg – Printed with permission from Foodland Ontario

Blackened Rainbow Trout with Strawberry Salsa     Get your pan sizzling hot for this rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over ricotta toasts. Preparation Time: 20 minutesCooking Time: 5 minutesServes 4 Salsa:1 cup (250 mL) Ontario Strawberries, diced1/2 cup (125 mL) diced Ontario Greenhouse Cucumber1/2 cup (125 mL) Ontario Greenhouse Cherry Tomatoes, cut in half1/4 cup (50 mL) diced Ontario Greenhouse Sweet Yellow Pepper1 tbsp (15 mL) fresh lime juice1/4 tsp (1 mL) salt1 small clove garlic, minced Trout:3/4 tsp (4 mL) each garlic powder, onion powder and paprika1/2 tsp (2 mL) each dried oregano leaves and dried thyme leaves1/2 tsp (2 mL) salt1/4 tsp (1 mL) cayenne pepper4 Ontario Rainbow Trout Fillets, skin on, about 170 g each2 tsp (10 mL) each vegetable oil and butter     Salsa: In medium bowl, stir together strawberries, cucumber, tomatoes, yellow pepper, lime juice, salt and garlic. Let stand at room temperature while preparing trout.     Trout: In small bowl, stir together garlic powder, onion powder, paprika, oregano, thyme, salt and cayenne. Sprinkle over flesh side of each fillet. In very large heavy skillet, heat oil and butter over medium-high heat. When sizzling, add fillets to skillet, skin side down. Cook 3 minutes, turn and cook 2 to 3 minutes until fish is cooked through and flakes easily when tested with fork. Remove and discard skin. Serve fish spice-side up with Salsa. Nutritional Information:1 Serving (With 1/4 cup/50 mL salsa):PROTEIN: 36 gramsFAT: 13 gramsCARBOHYDRATE: 5 gramsCALORIES: 288FIBRE: 1 gramSODIUM: 514 mg – Printed with permission from Foodland Ontario

Global Flavours with Ontario Strawberries     Celebrate the beginning of summer with a basket of ripe, juicy Ontario strawberries. Deliciously versatile strawberries are the perfect fruit to explore and enjoy flavours from around the globe. Try these savoury and sweet recipes your whole family will love. Make It Local when shopping at your grocery store, farmers’ market and on-farm market and cook with local ingredients.    Thai-Inspired Chicken and Strawberry Salad has a refreshing flavoured dressing featuring the flavours of Thailand (sweet, sour, salty and spicy). It is tossed with strawberries, vegetables, chicken, peanuts and mint for a delicious main dish salad.    This fast way of cooking is popular in Cajun cuisine. So, get your pan sizzling hot for this Ontario rainbow trout spicy makeover. Enjoy Blackened Rainbow Trout with Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over ricotta toasts.    Italy provides the inspiration for this elegant and decadent Strawberry Tiramisu. Traditionally Italian tiramisu (meaning pick me-up) uses coffee and a coffee-flavoured liqueur, we’ve switched gears and added strawberries and fresh orange juice to soak the biscuits. Ontario Peaches, nectarines, plums or other berries, would substitute beautifully when in season.    Tres Leches Cake with Strawberries is a super moist, almost pudding-like cake eaten throughout Central and South America. Everyone has their own unique recipe, but it always starts with a simple sponge-style cake soaked with three milks (hence the name). This cake needs to be made in advance and serves many, making it ideal for a family gathering.    There’s a lot available from Ontario during the summer months. Visit foodlandontario.ca to find out what’s in season, and for more quick and easy recipes you can make with food you already have in your fridge, freezer or pantry.    Take a trip around the globe with juicy, sweet Ontario strawberries and enjoy these flavourful recipes.    During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!   Thai-Inspired Chicken and Strawberry Salad Preparation Time: 20 minutesServes 4 3 tbsp (45 mL) vegetable oil2 tbsp (25 mL) each fresh lime juice and fish sauce1 tbsp (15 mL) rice vinegar1 tbsp (15 mL) soy sauce1 tbsp (15 mL) finely minced fresh gingerroot1 tsp (5 mL) granulated sugar1/2 tsp (2 mL) crushed red pepper flakes1/4 tsp (1 mL) salt1 clove garlic, minced Salad:6 cups (1.5 L) Ontario Salad Greens, torn into large bite-size pieces2 cups (500 mL) Ontario Strawberries, cut into halves or quarters1 cup (250 mL) Ontario Greenhouse Cherry Tomatoes, cut in half2 Ontario Mini Greenhouse Cucumbers, thinly sliced2 Ontario Green Onions, thinly sliced1 Ontario Sweet Greenhouse Yellow Pepper, thinly sliced2 cups (500 mL) thinly sliced or shredded cooked Ontario Chicken1/4 cup (50 mL) thinly sliced fresh Ontario Mint2 tbsp (25 mL) coarsely chopped salted peanuts     In small container with tight fitting lid, place oil, lime juice, fish sauce, rice vinegar, soy sauce, ginger, sugar, red pepper flakes, salt and garlic. Seal; shake well.     Salad: In large bowl, place salad greens, strawberries, tomatoes, cucumbers, green onions and yellow pepper; toss together. Add chicken, mint and peanuts and most of the dressing; toss. Addremaining dressing if needed. Nutritional Information:1 ServingPROTEIN: 24 gramsFAT: 12 gramsCARBOHYDRATE: 16 gramsCALORIES: 269FIBRE: 4 gramsSODIUM: 895 mg – Printed with permission from Foodland Ontario

Rhubarb Kuchen     This not-too-sweet style of cake is a traditional German favourite to serve for an afternoon treat or dessert. Even though it uses yeast for leavening, it’s just as easy to make as a regular coffee cake. Preparation Time: 20 minutesCooking Time: 5 minutesRising Time: 1 hourBaking Time: 35 minutesServes 8 1-1/2 cups (375 mL) all-purpose flour1-1/2 tsp (7 mL) quick-rise (instant) dry yeast1/2 tsp (2 mL) salt1/3 cup (75 mL) granulated sugar1/2 cup (125 mL) Ontario Milk1/4 cup (50 mL) butter, cut into cubes2 Ontario Eggs1 tsp (5 mL) vanilla Topping:1/3 cup (75 mL) granulated sugar1/4 cup (50 mL) all-purpose flour1/2 tsp (2 mL) ground cinnamon1/4 tsp (1 mL) ground nutmeg1/8 tsp (0.5 mL) ground cardamom3 tbsp (45 mL) butter, softened2 cups (500 mL) sliced (1/4-inch/5 mm thick) Ontario Rhubarb (about 4 stalks)     Line bottom of 9-inch (23 cm) springform pan with parchment paper; grease sides. Set aside.    In medium bowl, combine 1 cup (250 mL) of the flour, yeast and salt. Set aside. In small saucepan, combine sugar, milk and butter; heat over medium heat, stirring to dissolve sugar, until butter is melted and milk is steaming, about 2 to 5 minutes. Remove from heat.    Pour hot milk mixture into flour mixture. Using electric mixer, beat on low speed until evenly moistened. Beat in eggs and vanilla. Using wooden spoon, stir in remaining flour to make thick batter. Spread into prepared pan. Cover with tea towel; let rise for 1 hour. Topping:     In small bowl, combine sugar, flour, cinnamon, nutmeg and cardamom. Add butter and pinch with fingertips until blended and crumbly.    Sprinkle rhubarb evenly over cake batter and scatter crumble topping over rhubarb. Bake in 375°F (190°C) oven for about 35 minutes or until cake tester comes out clean. Let cool in pan on rack for 15 minutes. Remove from pan. Serve warm or let cool completely. Tip:     If you have a dark metal pan, reduce the oven temperature to 360°F (182°C) to prevent the bottom and sides from getting too dark. Nutritional Information:1 ServingPROTEIN: 6 gramsFAT: 12 gramsCARBOHYDRATE: 40 gramsCALORIES: 289FIBRE: 2 gramsSODIUM: 240 mg- Printed with permission from Foodland Ontario

Herb Frittata with Asparagus Inspired by the traditional egg dish, this Middle Eastern frittata is loaded with herbs and asparagus giving you a taste of spring on a plate. Serve with fresh greenhouse tomatoes and cucumbers simply seasoned with salt and pepper. Preparation Time: 30 minutesCooking Time: 5 minutesBaking Time: 12 minutesServes 4 1 lb (500 g) Ontario Asparagus, trimmed6 Ontario Eggs1 tsp (5 mL) baking powder1/2 tsp (2 mL) each salt, freshly ground pepper and ground turmeric1 cup (250 mL) finely chopped  fresh Ontario Parsley Leaves1/2 cup (125 mL) finely chopped fresh Ontario Dill or Coriander  (Cilantro) or combination of both2 tbsp (25 mL) vegetable oil5 Ontario Green Onions, sliced (about 1 cup/250 mL)1/4 cup (50 mL) coarsely chopped walnuts     Cut 2-inch (5 cm) long tips of asparagus; set aside. Cut stalks into slices, about 1/4-inch (5 mm) thick; set aside separately.    In medium bowl, whisk together eggs, baking powder, salt, pepper and turmeric; stir in parsley and dill. Set aside.    In 9 to 10-inch (25 to 30 cm) cast iron or ovenproof skillet, heat oil over medium heat. Cook sliced asparagus and green onions, stirring, until onions are tender, about 2 minutes. Pour egg mixture into skillet; reduce heat to medium-low and cook, stirring, until eggs start to set, 1 minute. Cook, without stirring, until bottom is set but top is still wet, 2 minutes. Arrange asparagus tips and chopped walnuts on top, pressing slightly.    Bake in 400°F (200°C) oven for about 12 minutes or until tip of knife inserted in centre comes out clean and asparagus is tender-crisp. Let stand for 5 minutes. Cut into wedges. Tip:     Use salad spinner to dry herbs well before chopping. Nutritional Information:1 ServingPROTEIN: 13 gramsFAT: 19 gramsCARBOHYDRATE: 7 gramsCALORIES: 254FIBRE: 3 gramsSODIUM: 448 mg- Printed with permission from Foodland Ontario