Asparagus, Mushrooms and Peas Recipe

Asparagus, Mushrooms and Peas Recipe photo by Taste of Home

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Crisp-tender vegetables are tossed in a tangy dressing that has just a hint of sweetness from maple syrup. The fresh, spring medley compliments any meat entree.—Kristy Williams, Wembley, Alberta

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Diabetic Friendly

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Asparagus, Mushrooms and Peas Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

10 5 15

Ingredients

1/2 pound fresh asparagus, cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 cup fresh or frozen peas
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 teaspoons snipped fresh dill

Directions

In a large skillet, saute the asparagus, mushrooms and peas in oil until tender. Add the vinegar, syrup and dill; heat through. Serve with a slotted spoon. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 95 calories, 3 g fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 16 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Asparagus, Mushrooms and Peas in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p195