Spring Vegetable Medley

(makes 6 servings)

10 ounces (300 g) thin asparagus spears, tough ends snapped off
1 tablespoon reduced-fat margarine
1 small leek, white part only, well rinsed, and thinly sliced
10 ounces (300 g) tiny fresh green beans, stems removed
6 ounces (120 g) sugar snap peas, stems ends trimmed
1/2 teaspoon (2.5 ml) salt (optional)

1. Fill a large nonstick skillet with 1 inch (2.5 cm) water. Add asparagus spears and cook over medium heat until tender, 3 to 4 minutes. Drain and arrange asparagus spears on a large serving plate.
2. Melt margarine in small skillet and add leek. Sauté until soft, about 4 minutes. Add green beans and sugar snap peas. Add salt, if using, cover, and cook until vegetables are crisp tender, about 4 minutes. Spoon over the asparagus and serve.

Per serving: 56 calories (20% calories from fat), 3 g protein, 1 g total fat (0.3 g saturated fat), 4 g dietary fiber, 0 cholesterol, 28 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable)