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Colorful Vegetable Medley

Source of Recipe

Taste of Home Magazine � M. Vickery; IL
WW Points
Exchanges
Serves: 4

1/2 lb. carrots, sliced
1/2 lb. fresh asparagus, trimmed and cut into 1-in. pieces

2 T. stick margarine
1 to 2 T. red wine vinegar or cider vinegar
1 T. Worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. ground ginger

1 can (8 oz.) sliced water chestnuts, drained
1 T. minced fresh parsley

Place 1-in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 4 minutes. Add asparagus, simmer 3 minutes longer or until vegetables are crisp-tender. Drain.

In a saucepan, melt margarine over medium heat; stir in the nest 4 ingredients. Add carrots, asparagus, water chestnuts and parsley. Cook and stir 1-2 minutes or until heated through. Serve immediately.

One 1-cup serving equals: 122 calories�6 gm fat (Trace saturated)�1 mg cholesterol�129 mg sodium�17 gm carbohydrate�6 gm fiber�2 gm protein ++++ Exchanges: 1 starch�1 fat ++++ WWP: 2.8