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Asparagus, Mushrooms and Peas Recipe


Atkins Asparagus, Mushrooms and Peas
3.6g
Net Atkins Count ™
Prep Time: 15 Minutes
Style:American
Cook Time: 25 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

3.2g

Protein

7.8g

Fat

2.6g

Fiber

101.9kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 3 tablespoon Unsalted Butter Stick
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 1 tsp Garlic
  • 1 or 3oz each Portobello Mushroom Caps
  • 1/4 cup Vinegar (Cider)
  • 1 cup Tap Water
  • 1 lb Asparagus
  • 1/2 cup Green Peas
  • 2 tbsp Heavy Cream
  • 8 leaves Basil
  • 1/4 dash Salt
  • 1/4 tsp Black Pepper

DIRECTIONS

  1. In a large skillet, melt 2 tablespoons butter over medium-high heat. Reduce heat to medium. Add finely diced scallions, and cook until green portion is wilted, about 3 minutes.
  2. Add minced garlic and cook for 30 seconds. 
  3. Add remaining tablespoon butter; when melted, add chopped mushrooms. Cook, stirring occasionally, until mushrooms are softened, about 5 minutes.
  4. Add vinegar, and cook for 2 minutes.
  5. Pour the water into skillet.  Add asparagus, and bring to boil over medium-high heat.  Reduce heat to medium, and simmer for 5 minutes.
  6. Add peas, and cook for 2 minutes.
  7. Add heavy cream, and continue to simmer until sauce thickens, about 2 minutes.
  8. Transfer to a serving bowl, stir in basil, and season to taste with salt and pepper.
  9. Sprinkle with Parmesan, if desired. Serve immediately.

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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