| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Diabetic, Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh Asparagus; |
| 2 |
tb |
Butter; (yea! right!) =OR=- |
| 2 |
tb |
Margarine; |
| 1/2 |
lb |
Mushrooms; sliced (2 cups) |
| 2 |
tb |
Shallots; |
| 1/2 |
ts |
Salt; |
| 1 |
|
Freshly ground black pepper; |
| 4 |
tb |
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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