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.

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