Warm Asparagus and Italian Mushroom Salad

Warm Asparagus and Italian Mushroom Salad

(Makes 4 servings)

1 pound (480 g) thin asparagus, trimmed
1/2 pound (240 g) Italian mushrooms, cleaned and sliced thin
1 tablespoon (15 ml) Balsamic vinegar
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) flat-leaf parsley, chopped
freshly ground pepper

  1. Simmer the asparagus in boiling water for 2 minutes until crisp cooked. Drain well.
  2. Return to pot with sliced mushrooms. Toss with vinegar, oil, parsley, and pepper over low heat. Serve immediately.

Per serving: 74 calories (41% calories from fat), 4 g protein, 4 g total fat (0.5 g saturated fat), 9 carbohydrates, 3 g dietary fiber, 0 cholesterol, 7 mg sodium
Diabetic exchanges: 1/2 carbohydrate (2 vegetable), 1 fat