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Asparagus, Mushrooms and Peas




Source of Recipe


Fred Thompson


List of Ingredients




3 tablespoons unsalted butter, divided
3 scallions, sliced
2 garlic cloves, peeled and sliced
1 cup sliced portobello mushrooms, stems discarded
1/4 cup white wine or cider vinegar
1 cup water
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup fresh shelled (or frozen) green peas
2 tablespoons heavy cream
8 basil leaves, torn
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Freshly grated Parmesan (optional)


Recipe



In a large skillet, melt 2 tablespoons butter over medium-high heat. Reduce heat to medium. Add scallions, and cook until green portion is wilted, about 3 minutes. Add garlic, and cook for 30 seconds. Add remaining tablespoon butter; when melted, add mushrooms. Cook, stirring occasionally, until mushrooms are softened, about 5 minutes. Add vinegar, and cook for 2 minutes.
2.Pour the water into skillet. Add asparagus, and bring to boil over medium-high heat. Reduce heat to medium, and simmer for 5 minutes. Add peas, and cook for 2 minutes. Add heavy cream, and continue to simmer until sauce thickens, about 2 minutes. Transfer to a serving bowl, stir in basil, and season to taste with salt and pepper. Sprinkle with Parmesan, if desired. Serve immediately.

VARIATION: Add low-carb pasta for a lovely seasonal entrée.


Carbohydrates: 5 grams

Net Carbs: 3.5 grams

Fiber: 1.5 grams

Protein: 2 grams

Fat: 8 grams

Calories: 96