| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Diabetic, Side dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh Asparagus |
| 2 | T | Butter, yea! right! |
| =OR=- | ||
| 2 | T | Margarine |
| 1/2 | lb | Mushrooms, sliced 2 cups |
| 2 | T | Shallots |
| 1/2 | t | Salt |
| 1 | Freshly ground black pepper | |
| 4 | T | Fresh coriander, chopped |
INSTRUCTIONS
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 66
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 456.3mg
Potassium: 307.4mg
Carbohydrates: 5.6g
Fiber: 2.7g
Sugar: 1g
Protein: 3.1g