Asparagus & Mushrooms in a Lemon-Mustard Sauce
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
asparagus -- sliced diagonally |
|
16 |
ounces |
mushrooms -- sliced |
|
2 |
tablespoons |
butter |
|
1/4 |
cup |
fat-free evaporated milk |
|
2 |
tablespoons |
lemon juice |
|
2 |
tablespoons |
Dijon mustard |
|
1 |
tablespoon |
cornstarch |
|
1/2 |
teaspoon |
garlic salt |
|
1/2 |
teaspoon |
sugar |
|
1/4 |
teaspoon |
white pepper |
| Break off thick part of asparagus and discard. Cut spears into one inch pieces. Melt butter in pan and add mushrooms and asparagus. Cook until mushrooms softened and asparagus are crisp-tender. Mix cornstarch with milk. Add to small saucepan with lemon juice, garlic salt, sugar, white pepper and Dijon mustard. Heat stirring constantly until thickened. Pour sauce over asparagus and mushroom mixture. Makes 8 servings. |
| Per Serving: 68 Calories; 3g Fat (40.2% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 217mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. |