Parslied Asparagus And Peas
| 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.
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Nutrition (calculated from recipe ingredients)
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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