Sautéed Spring Asparagus and Mushrooms

Sauteed Spring Asparagus and Mushrooms Image by: Sauteed Spring Asparagus and Mushrooms Author: Canadian Living

Tender asparagus and meaty mushrooms finished with a touch of lemon juice make a light side for any roast. To save time, cut the vegetables and refrigerate them in an airtight container for up to 24 hours.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2013

Ingredients

  • 2 tablespoons kosher olive oil
  • 5 cloves garlic minced
  • 1 1/2 lb mixed fresh mushrooms (such as oyster, shiitake and cremini), sliced
  • 2 bunches asparagus (2 lb/900 g total), trimmed, peeled and halved
  • 3 tablespoons chopped fresh chives
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons sliced almonds toasted

Method

In large skillet, heat oil over medium-high heat; cook garlic, stirring, until fragrant, about 1 minute.

Add mushrooms; cook, stirring often, until light golden and almost no liquid remains, about 8 minutes.

Add asparagus; cook, stirring often, until asparagus is tender-crisp and mushrooms are golden, about 8 minutes.

Add chives, lemon zest, lemon juice, salt and pepper; toss to combine. Serve sprinkled with almonds.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 62 mg
  • Sugars 2 g
  • Protein 3 g
  • Calories 60.0
  • Total fat 3 g
  • Potassium 361 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 7 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sautéed Spring Asparagus and Mushrooms

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