Recipe from Diabetic-recipes.com

Btw – the red juice in the picture is from the balsamic strawberry salsa on the chicken.

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.

Ingredients:
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

Directions:
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.

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