4 fresh asparagus spears, trimmed and cut into 1-inch pieces
1 cup fresh snow peas, trimmed
1 tablespoon butter
2 teaspoons olive oil
2 teaspoons minced fresh gingerroot
1/4 teaspoon garlic powder
2 tablespoons reduced-sodium soy sauce
1 teaspoon water
| | | In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender. Yield: 2 servings.
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