Recipe - Parslied Asparagus And Peas

1 teaspoon Olive oil
2 Cloves garlic, minced
2 tablespoon Lowfat sour cream
2 tablespoon Fresh lemon juice
2 teaspoon Dijon mustard
1 teaspoon White wine vinegar
One half cup Minced fresh parsley
3 One fourth cup Sliced fresh asparagus,
(1inch) (2 pounds)
2 cup Frozen green peas

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
crisptender. 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 MCRecipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.