Tested till perfect Asparagus Mushroom Stir-Fry
Asparagus Mushroom Stir Fry
Photography by Matthew Kimura

Asparagus Mushroom Stir-Fry

Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: April 2007

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1 lb 1lbasparagus
  • 2 tbsp 2tbspextra virgin olive oil
  • 2 2shallotshallots, or 1 small onion thinly sliced
  • 1-1/2 cups 1-1/2cupssliced, stemmed shiitake mushroom capshiitake mushroom caps, (about 8 oz/250 g)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupsodium-reduced chicken stock
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Trim off tough ends of asparagus; cut each stalk diagonally into 4 pieces. In saucepan of boiling water, blanch asparagus until tender-crisp, about 3 minutes; drain well.

In wok or large skillet, heat oil over medium-high heat; stir-fry shallots until softened, about 1 minute.

Add asparagus, shiitake mushrooms, salt and pepper; stir-fry until mushrooms are wilted and asparagus is tender, about 5 minutes.

Add chicken stock; cook, stirring often, until no liquid remains, about 2 minutes.

Nutritional Information Per serving: about

cal 65 pro 3g total fat 5g sat. fat 1g
carb 4g fibre 2g chol 0mg sodium 162mg

% RDI:

calcium 1 iron 7 vit A 6 vit C 7
folate 40
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