Print
Email
Add a photoServings: 4
Ingredients
- 2 tsp dry onions chopped
- 1/4 c. dry vermouth
- 1/4 c. water
- 1 box asparagus frzn (10 ounce.) or possibly 3/4 lb. fresh asparagus sliced in 1" pcs
- 1/2 lb fresh mushrooms washed, trimmed, and thick-sliced
- 1 lrg sprig parsley
- 1 tsp Barbeque Spice Mix see recipe
- 1 tsp tomato paste
Directions
- Place dry onions in a medium sized saucepan. Add in vermouth and water, stir. Then add in asparagus and mushrooms in alternate layers. Bring to boil. Cover and slow-boil for 8 mins., stirring gently twice.
- Set colander over bowl. Pour mix into colander and drain well. Throw away parsley sprig. Place asaragus and mushrooms in warmed serving bowl. Return liquid removed liquid to saucepan. Add in Barbeque Spice Mix and tomato paste. Cook over medium heat for 2 mins., stirring often.
- Liquid will thicken slightly and reduce by one third.
- Pour over vegetables and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 17 | |
| Calories from Fat 2 | 12% |
| Total Fat 0.21g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 208mg | 6% |
| Total Carbs 2.85g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.35g | 1% |
| Protein 1.97g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
