Crisp-tender vegetables are tossed in a tangy dressing that has just a hint of sweetness from maple syrup. The fresh spring medley complements any meat entree.
—KRISTY WILLIAMS WEMBLEY, AB
START TO FINISH: 15 MIN. • MAKES: 6 SERVINGS
1/2 pound fresh asparagus, cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 cup fresh or frozen peas
1 tablespoon olive oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
2 teaspoons snipped fresh dill
In a large skillet, saute the asparagus, mushrooms and peas in oil until tender. Add the vinegar, syrup and dill; heat through. Serve with a slotted spoon.