- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 teaspoons ground ginger
- 2 tablespoons canola oil
- 3 cups sliced fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.
3/4 cup: 92 calories, 7g fat (1g saturated fat), 0 cholesterol, 599mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat.