Asparagus, Mushrooms and Peas Recipe | @Atkins
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Asparagus, Mushrooms and Peas Recipe

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Atkins Asparagus, Mushrooms and Peas
3.6g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.2g

Protein

7.8g

Fat

2.6g

Fiber

101.9cal

Calories

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INGREDIENTS

  • 3 tablespoon Unsalted Butter Stick
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 1 tsp Garlic
  • 1 or 3oz each Portobello Mushroom Caps
  • 0 1/4 cup Vinegar (Cider)
  • 1 cup Tap Water
  • 1 lb Asparagus
  • 0 1/2 cup Green Peas
  • 2 tbsp Heavy Cream
  • 8 leaves Basil
  • 0 1/4 dash Salt
  • 0 1/4 tsp Black Pepper

DIRECTIONS

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

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

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