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


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

2/3 cup
74 calories; protein 3.4g; carbohydrates 6.6g; dietary fiber 2.1g; sugars 3.1g; fat 3.5g; saturated fat 0.9g; cholesterol 3.3mg; vitamin a iu 643IU; vitamin c 5.7mg; folate 49.6mcg; calcium 44mg; iron 2mg; magnesium 16.7mg; potassium 335.7mg; sodium 157.1mg.

1 fat, 1 vegetable