Spinach & Asparagus in Red Wine Reduction
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
approx. 6 grams of fresh asparagus2 big handfulls of fresh baby spinach1/2 cup vegetable broth1/4 cup red wine (I used Pinot Noir)4 cloves of garlicMrs. Dash, Garlic & Herb blend2 tablespoons parmesan cheese
Spray a pan with non-stick spray and turn on to medium-high heat. Dice the garlic cloves and add to the pan. When garlic is almost completely browned, add asparagus. As it continue to sizzle, add the vegetable broth and IMMEDIATELY cover the pan with a lid.
Lower to medium heat and leave covered for about 2 minutes. Add the red wine, 1 hefty sprinkle of the Mrs. Dash, and cover again. Let it cook for 5 minutes, stirring once or twice.
Add the spinach and cover again. Cook for 5 more minutes, stirring once or twice. Spinach should be completely wilted.
Remove asparagus/spinach to a plate, leaving the remaining liquid in the pan. Raise heat to medium-high and continuously stir the sauce until it reduces to half. Pour over asparagus/spinach, top with parmesan cheese, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user @MYBEST.
Lower to medium heat and leave covered for about 2 minutes. Add the red wine, 1 hefty sprinkle of the Mrs. Dash, and cover again. Let it cook for 5 minutes, stirring once or twice.
Add the spinach and cover again. Cook for 5 more minutes, stirring once or twice. Spinach should be completely wilted.
Remove asparagus/spinach to a plate, leaving the remaining liquid in the pan. Raise heat to medium-high and continuously stir the sauce until it reduces to half. Pour over asparagus/spinach, top with parmesan cheese, and serve.
Number of Servings: 2
Recipe submitted by SparkPeople user @MYBEST.
Nutritional Info Amount Per Serving
- Calories: 72.5
- Total Fat: 1.6 g
- Cholesterol: 4.0 mg
- Sodium: 254.6 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 3.2 g
- Protein: 5.6 g
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