| 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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