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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
