Parslied Asparagus And Peas

If our blessed Lord used to pray early before day; if He spent whole nights in prayer; if the devout Anna was day and night in the temple; if Paul and Silas at midnight sang praises unto God; if the primitive Christians, for several hundred years, besides their hours of prayers in the daytime, met publicly in the churches at midnight to join in psalms and prayers; is it not certain that these practices showed the state of their heart? Are they not so many plain proofs of the whole turn of their minds?

William Law

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	4	Servings

INGREDIENTS

1	t	Olive oil
2		Cloves garlic, minced
2	T	Low-fat sour cream
2	T	Fresh lemon juice
2	t	Dijon mustard
1	t	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.

A Message from our Provider:

“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 70 Calories From Fat: 14 Total Fat: 1.6g Cholesterol: 0mg Sodium: 108.2mg Potassium: 162.4mg Carbohydrates: 10.9g Fiber: 3.4g Sugar: 3.6g Protein: 4g