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If you prefer, use crushed cashews, pine nuts, or sunflower seeds in place of the sliced almonds.
Try using freshly chopped basil instead of dried basil for a real taste treat!
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| Spring Vegetables |
Ingredients
(8 servings - 100 calories per serving)
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| 1 lb |
carrots (cut into 1-inch pieces) |
| 2 cans (15 oz ea) |
asparagus spears |
| 1/4 cup |
butter (melted) |
| 1/4 cup |
sliced almonds |
| 1 tsp |
basil leaves |
| 1/4 tsp |
salt |
| 1/2 tsp |
pepper |
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- In medium saucepan, cook carrots in water until crisp tender.
- Drain.
- Remove to serving platter.
- In large skillet, place contents of asparagus including liquid.
- Heat.
- Drain.
- Remove to serving platter with carrots.
- In small saucepan over low heat, melt butter.
- Add almonds, basil, salt, and pepper.
- Heat for 1 minute.
- Pour over vegetables.
- Serve hot.
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