Parslied asparagus and peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 2 | Cloves garlic, minced | |
| 2 | tablespoons | Low-fat sour cream |
| 2 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | White wine vinegar |
| ½ | cup | Minced fresh parsley |
| 3¼ | cup | Sliced fresh asparagus, (1-inch) (2 pounds) |
| 2 | cups | Frozen green peas |
Directions
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@... on Jan 28, 1997.