Asparagus Mushroom Stir-Fry

Tested Till Perfect

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

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 65
pro 3 g
total fat 5 g
sat. fat 1 g
carb 4 g
fibre 2 g
chol 0 mg
sodium 162 mg
% RDI: -
calcium 1%
iron 7%
vit A 6%
vit C 7%
folate 40%
    1 lb (500 g) asparagus
    2 tbsp (25 mL) extra-virgin olive oil
    2 shallots (or 1 small onion), thinly sliced
    1-1/2 cups (375 mL) sliced stemmed shiitake mushroom caps (about 8 oz/250 g)
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) pepper
    1/2 cup (125 mL) sodium-reduced chicken stock

Preparation:

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.

Source

Canadian Living Magazine: April 2007





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