cat lover
06-22-2006, 09:10 PM
1 tbsp olive oil
1 tbsp unsalted margarine
2 shallots, minced
1 tspsugar or sugar substitute
20–24 asparagus spears, trimmed
Heat oil and margarine in a large skillet over medium-low heat, saute shallots until lightly browned and carmelized about 15–20 minutes. Mix in sweetener and taste before adding more sweetener, shallots should have a slightly sweet flavor. Cook asparagus till al dente; they should be crisp and nearly done. Add asparagus to shallots and cook 1–2 minutes, stirring frequently. Remove asparagus and top with shallot mixture.
Serves 4
PER SERVING: Calories 75mg, Fat 6mg (Saturated Fat 1mg), Cholesterol 0mg, Carbohydrates 4mg (Fiber 2mg, Sugar 2mg), Sodium 2mg
1 tbsp unsalted margarine
2 shallots, minced
1 tspsugar or sugar substitute
20–24 asparagus spears, trimmed
Heat oil and margarine in a large skillet over medium-low heat, saute shallots until lightly browned and carmelized about 15–20 minutes. Mix in sweetener and taste before adding more sweetener, shallots should have a slightly sweet flavor. Cook asparagus till al dente; they should be crisp and nearly done. Add asparagus to shallots and cook 1–2 minutes, stirring frequently. Remove asparagus and top with shallot mixture.
Serves 4
PER SERVING: Calories 75mg, Fat 6mg (Saturated Fat 1mg), Cholesterol 0mg, Carbohydrates 4mg (Fiber 2mg, Sugar 2mg), Sodium 2mg