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Corn and Asparagus Medley Recipe

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—Millie Vickery, Lena, Illinois

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Diabetic Friendly

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Corn and Asparagus Medley Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1/2 pound carrots, sliced
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons butter
1 to 2 tablespoons red wine vinegar
1 to 2 tablespoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon ground ginger
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon minced fresh parsley

Directions

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus; simmer 3-5 minutes longer or until vegetables are crisp-tender. Drain.
In a saucepan, melt butter over medium heat; stir in the vinegar, Worcestershire sauce, thyme and ginger. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through. Yield: 4 servings.

Nutritional Analysis: One 1-cup serving (prepared with 1 tablespoon Worcestershire sauce) equals 122 calories, 6 g fat (4 g saturated fat), 16 mg cholesterol, 129 mg sodium, 17 g carbohydrate, 6 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Colorful Vegetable Medley in Taste of Home April/May 2003, p18

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