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ASPARAGUS, MUSHROOMS AND PEAS

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 0:25:00

Calories: 96
Fat: 8 grams
Protein: 2 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 3 grams
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)
1. 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.
Asparagus and peas are harbingers of spring, and this elegant
side dish allows their flavors to shine.

Atkins - Asparagus, Mushrooms and Peas

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