Recipe from Diabetic-recipes.com
The original recipe called for sugar snap peas, but I hate peas so I decide to substitute asparagus. This was part of the meal my sister and I made for Mother’s Day – and everyone liked it!
It says it makes 4 servings, but they were fairly small servings.
1 t olive oil
1/4 small red onion, cut into thin slices
1 clove garlic, minced
8 ou asparagus, woody ends removed and cut in halves or thirds
3 ou shitake mushrooms, stems removed and caps sliced
2 T fresh tarragon, chopped
Fresh ground pepper
Heat olive oil in skillet over medium heat.
Add the onion and garlic and cook for 1 minute, then add the asparagus and cook for about 2 minutes, then the mushroom until asparagus and mushroom is tender – about 3-4 minutes.
Stir in the tarragon and add pepper to taste. Serve immediately.