ASPARAGUS WITH MUSHROOMS
1/4 lb fresh asparagus, trimmed and cut into 2 inch pieces
1/2 tsp. ground ginger
1/2 Tbsp. vegetable oil
2/3 cups sliced fresh mushrooms
1/4 tsp. salt
Dash sugar
Dash pepper
In a 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. Yield: 1 serving.
SPICY ASPARAGUS SPEARS
2 Tbsp. butter
1/2 tsp. onion powder
1/2 tsp. seasoned salt
1/2tsp. Cajun seasoning
Crushed red pepper flakes to taste
1-3/4 lb. fresh asparagus trimmed
In a large skillet, melt butter, stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stirring gently to coat. Cover and cook for 5-7 minutes stirring occasionally. Yield: 6 servings. Nutritional Analysis: 1 serving (prepared with reduced-fat butter) equals 26 calories, 2 g fat (1 saturated) 7 mg cholesterol, 210 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable
TOMATO ASPARAGUS SALAD
3/4 lb fresh asparagus, trimmed and cut into 1-1/2 inch pieces
3 plum tomatoes, halved and sliced
3/4 cup chopped red onion
1/2 cup balsamic vinaigrette
Place asparagus in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. In a large bowl, combine the asparagus, tomatoes and onion. Drizzle with vinaigrette and gently toss to coat. Serve with a slotted spoon. Yield: 4 servings.
1/4 lb fresh asparagus, trimmed and cut into 2 inch pieces
1/2 tsp. ground ginger
1/2 Tbsp. vegetable oil
2/3 cups sliced fresh mushrooms
1/4 tsp. salt
Dash sugar
Dash pepper
In a 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. Yield: 1 serving.
SPICY ASPARAGUS SPEARS
2 Tbsp. butter
1/2 tsp. onion powder
1/2 tsp. seasoned salt
1/2tsp. Cajun seasoning
Crushed red pepper flakes to taste
1-3/4 lb. fresh asparagus trimmed
In a large skillet, melt butter, stir in the onion powder, seasoned salt, Cajun seasoning and red pepper flakes. Add asparagus spears, stirring gently to coat. Cover and cook for 5-7 minutes stirring occasionally. Yield: 6 servings. Nutritional Analysis: 1 serving (prepared with reduced-fat butter) equals 26 calories, 2 g fat (1 saturated) 7 mg cholesterol, 210 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable
TOMATO ASPARAGUS SALAD
3/4 lb fresh asparagus, trimmed and cut into 1-1/2 inch pieces
3 plum tomatoes, halved and sliced
3/4 cup chopped red onion
1/2 cup balsamic vinaigrette
Place asparagus in a steamer basket; place in a saucepan over 1 inch of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. In a large bowl, combine the asparagus, tomatoes and onion. Drizzle with vinaigrette and gently toss to coat. Serve with a slotted spoon. Yield: 4 servings.
