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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 66.9
  • Total Fat: 4.9 g
  • Cholesterol: 7.6 mg
  • Sodium: 24.3 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 3.3 g

View full nutritional breakdown of Sautéed Asparagus and Mushrooms in a Lemon – Thyme Butter calories by ingredient
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Sautéed Asparagus and Mushrooms in a Lemon – Thyme Butter

Submitted by: JO_JO_BA
Sautéed Asparagus and Mushrooms in a Lemon – Thyme Butter

Introduction

Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butter Crisp – tender, emerald spears of fresh Spring asparagus join rich, meaty slices of mushroom under a decadent blanket of herbed lemon butter
Number of Servings: 4

Ingredients

    ½ tbsp olive oil
    1 tbsp unsalted butter
    6 oz asparagus spears, trimmed of woody ends and sliced on diagonal to 1” thick
    2/3 lb button mushrooms, sliced
    ½ tbsp fresh thyme
    1 tsp finely grated lemon zest
    ½ tsp lemon juice
    Salt and pepper, to taste

Directions

Heat olive oil and butter together in a sauté pan until butter melts and is bubbling slightly.
Add asparagus and cook 1 – 2 minutes, until bright green.
Add mushrooms to the pan and toss lightly to mix.
Continue to sauté 4 – 6 minutes, until mushrooms are browned and asparagus is tender.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.






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Member Ratings For This Recipe



  • 4 of 5 people found this review helpful
    Genius! I also added shrimp, cooked in the olive oil till just opaque then set aside, deglazed the pan with white wine, then added the butter and proceeded as written. Served over tri-color couscous. Yum! - 4/5/09

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  • Incredible!
    3 of 3 people found this review helpful
    excellent - I used light olive oil. - 6/27/09

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  • Incredible!
    3 of 4 people found this review helpful
    I just loved this. I used regular olive oil instead of extra virgin which added tons of flavour, and added shrimp and scallops into the mix, and ate the whole thing as lunch. Was superb!! - 4/4/09

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  • Very Good
    3 of 3 people found this review helpful
    Tasty, but I just sprayed the pan w/olive oil pam, used a t of regular butter and mccormick's salt free all purpose seasoning and everything else the same - plugged all the ingredients into the food tracker, ate it all -and had 84 calories. Thanks for the inspiration. - 3/28/09

    Reply from JO_JO_BA (4/11/09)
    I'm so glad you enjoyed it! I would probably have done it your way if I wasn't using the recipe for a cooking competition (which I was) - the only thing "fat" means to judges is flavour haha.


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  • Very Good
    2 of 2 people found this review helpful
    Made this with shiitake rather than button muschrooms. Turned out great, and it was quick and simple! - 2/10/10

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  • Incredible!
    1 of 1 people found this review helpful
    FANTASTIC! I added some fresh Basil (I put basil on everything) and some leftover baked chicken from dinner :)....very flavorful, very filling. This is on the top of my list of "favorites"! - 1/5/10

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  • 1 of 2 people found this review helpful
    Tried this out this evening and it was fab. I might have added too much lemon....but did enjoy the tang! Going to use the leftover to accompany a piece of salmon tomorrow
    Thanx for sharing - 4/10/09

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  • exquisite!! I didn't have mushrooms so made only the asparagus, yum, it was perfect! - 8/2/12

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  • loved it, but did not have all ingredients so I altered it a bit! It was amazing!!! - 5/18/11

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  • I thought this was an excellent use of mushrooms and asparagus, both my favorites. Very fresh and delicious. Thanks for sharing. - 5/16/11

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  • Think i'm gona try it today. - 6/6/10

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  • Can't wait to try this for dinner tomorrow - 4/26/10

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  • This was good. I used Lime juice instead of Lemon Juice. I was out of Lemon juice. And I used healthy olive oil. Delicious! - 2/15/10

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  • Sounds really good, but when do you add the lemon/lemon zest and thyme? - 2/14/10

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  • Awesome - even better grilled! - 1/25/10

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  • very tastie - 7/23/09

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  • like - 7/4/09

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  • Love the recipe! - 7/3/09

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