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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
40 mins


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

74 calories; protein 3.4g 7% DV; carbohydrates 6.6g 2% DV; exchange other carbs 0.5; dietary fiber 2.1g 9% DV; sugars 3.1g; fat 3.5g 5% DV; saturated fat 0.9g 5% DV; cholesterol 3.3mg 1% DV; vitamin a iu 643IU 13% DV; vitamin c 5.7mg 10% DV; folate 49.6mcg 12% DV; calcium 44mg 4% DV; iron 2mg 11% DV; magnesium 16.7mg 6% DV; potassium 335.7mg 9% DV; sodium 157.1mg 6% DV.