Asparagus, Mushrooms and Peas Recipe

Asparagus, Mushrooms and Peas Recipe
Asparagus, Mushrooms and Peas Recipe photo by Taste of Home
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Asparagus, Mushrooms and Peas Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

2/3 cup: 95 calories, 3g fat (0 saturated fat), 0 cholesterol, 9mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 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
  1. 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.
Originally published as Asparagus, Mushrooms and Peas in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p195

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