| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 2 | Cloves garlic, minced | |
| 2 | tb | Low-fat sour cream |
| 2 | tb | Fresh lemon juice |
| 2 | ts | Dijon mustard |
| 1 | ts | White wine vinegar |
| 1/2 | c | Minced fresh parsley |
| 3 1/4 | c | Sliced fresh asparagus, (1-inch) (2 pounds) |
| 2 | c | Frozen green peas |
INSTRUCTIONS
Heat oil in a small skillet over medium heat. Add garlic, and saute 1 minute. Combine garlic, sour cream, and next 3 ingredients in a bowl, stirring with a wire whisk until blended. Add parsley; stir well, and set aside. Arrange asparagus in a vegetable steamer over boiling water; cover and steam 6 minutes. Add peas; steam 2 minutes or until asparagus is crisp-tender. Add to parsley mixture; toss gently. Yield: 4 servings (serving size: 1 cup). Per serving: 90 Calories; 2g Fat (17% calories from fat); 6g Protein; 14g Carbohydrate; 1mg Cholesterol; 119mg Sodium Recipe by: Cooking Light, May/June 1993, page 94 Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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