RECIPE SUMMARY
Asparagus and Brussels Sprouts Hot Salad
Makes 2 Servings: Each serving counts towards 2 cups Vegetables (1/2 cup restricted vegetables), 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
In a skillet, heat the olive oil on medium heat. Drop the garlic into the oil and stir for 2 minutes.
Add in the shallots and turn the heat up to medium-high, cooking for 2 minutes.
Add the Brussel sprouts and turn the heat up to high, stirring constantly so the garlic does not burn. Drizzle the vinegar onto the Brussel sprouts and continue stirring until the edges begin to brown. Once browned, add the asparagus and chicken stock and continue cooking until the vegetables are tender; remove from heat.
Add the mustard, salt and pepper and toss before serving.
Ingredients
Directions
In a skillet, heat the olive oil on medium heat. Drop the garlic into the oil and stir for 2 minutes.
Add in the shallots and turn the heat up to medium-high, cooking for 2 minutes.
Add the Brussel sprouts and turn the heat up to high, stirring constantly so the garlic does not burn. Drizzle the vinegar onto the Brussel sprouts and continue stirring until the edges begin to brown. Once browned, add the asparagus and chicken stock and continue cooking until the vegetables are tender; remove from heat.
Add the mustard, salt and pepper and toss before serving.