This vegetable side dish combines mushrooms with crisp-tender asparagus. The cooked vegetables are topped with a creamy sauce made from sherry and reduced-fat cream cheese and further flavored with Parmesan and fresh thyme. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to boiling. Prepare a large bowl of ice water. Snap off and discard woody bases from asparagus. Cut spears into 2-inch pieces. Cook asparagus in the boiling water for 4 to 6 minutes or just until crisp-tender. Drain asparagus. Plunge asparagus into the ice water; let stand until cooled. Remove asparagus; pat dry with paper towels. Set aside.

  • In a large skillet, heat oil over medium-high heat. Add onion, garlic, salt and pepper; cook until softened. Stir in broth, sherry and cream cheese; bring to boiling. Add mushrooms; cook for 3 to 4 minutes or until mushrooms are softened and sauce thickens slightly. Stir in Parmesan cheese and thyme. Add the cooked asparagus; heat through, stirring to coat.

Nutrition Facts

73 calories; 3.5 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 157 mg sodium. 336 mg potassium; 6.6 g carbohydrates; 2.1 g fiber; 3 g sugar; 3.4 g protein; 643 IU vitamin a iu; 6 mg vitamin c; 50 mcg folate; 44 mg calcium; 2 mg iron; 17 mg magnesium;