Vegetable Melody MStewart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Asparagusleekfresh peasspinachbutter
1. Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.
2. Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.
Serving Size: Makes 4 servings
2. Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 96.7
- Total Fat: 3.6 g
- Cholesterol: 7.6 mg
- Sodium: 1,839.3 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 5.5 g
- Protein: 6.3 g
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