Asparagus, Mushrooms and Peas Recipe
3.6g
Net Carbs
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 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
- 1/4 cup Vinegar (Cider)
- 1 cup Tap Water
- 1 lb Asparagus
- 1/2 cup Green Peas
- 2 tbsp Heavy Cream
- 8 leaves Basil
- 1/4 dash Salt
- 1/4 tsp Black Pepper
DIRECTIONS
- 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.
- Add minced garlic and cook for 30 seconds.
- Add remaining tablespoon butter; when melted, add chopped mushrooms. Cook, stirring occasionally, until mushrooms are softened, about 5 minutes.
- Add vinegar, and cook for 2 minutes.
- 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.
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.
Low Carb Pizza Crust with Almond Flour
Iced Chamomile Tea
Cauliflower Risotto
Zucchini Crisps
