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Spring Vegetables with Ham-Off-The-Bone

Ingredients

  • 1/4 cup unsalted butter
  • 8 oz. 2-inch pieces white asparagus
  • 8 oz. chanterelle mushrooms
  • 6 oz. sugar snaps peas
  • 1/4 cup chopped shallots
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. fresh tarragon
  • Zest and juice of 1/2 lemon
  • 2 oz. chopped Ham-Off-the-Bone

Directions

  • 1. Sauté asparagus, mushrooms, peas and shallots in butter in medium skillet on medium heat 6 to 8 minutes or until crisp-tender.
  • 2. Stir in rosemary, tarragon, and lemon zest and juice.
  • 3. Stir in ham. Heat through. Divide evenly between 4 plates and serve.
  • Nutritional information per serving: Calories 235; Total Fat 19g; Saturated Fat 10g;
  • Trans. Fat 0g; Cholesterol 39mg; Sodium 95mg; Total Carbohydrate 12g; Dietary Fiber 5g;
  • Total Sugars 4g; Protein 5g

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