Asparagus, Artichoke and Mushroom Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbspGarlic, 1 clove, choppedOnions,1/4 cup, choppedPortabella Mushrooms, 1 large (6oz) or any kind of fresh mushroomsAsparagus, fresh, 1/2 lbArtichokes, frozen, 1/2 cup (4 oz), thawed Cherry tomatoes , 1 cup, halvedSalt, 1/2 tsp Pepper, black, ground 1/4 tsp Balsamic vinegar, 1 tablespoon*shredded cheese of your choice for garnish (optional)
Makes 4 1-cup servings.
Thaw frozen artichokes.
Chop garlic and onions finely. Heat up olive oil in a pan, add garlic and onions and fry at low-medium heat for 2 minutes.
Cut mushroom in big pieces, add to the pan and fry for 2 minutes.
Cut asparagus in 2"-long pieces, add it to pan. Put artichokes. And cook everything till asparagus is done but still crunchy.
Halve tomatoes, add them to saute. Turn the heat off.
Sprinkle balsamic vinegar over the vegetables. Add salt and pepper, mix veges.
Serve warm topped with shredded cheese of your choice.
Number of Servings: 4
Recipe submitted by SparkPeople user IRONORCHID.
Thaw frozen artichokes.
Chop garlic and onions finely. Heat up olive oil in a pan, add garlic and onions and fry at low-medium heat for 2 minutes.
Cut mushroom in big pieces, add to the pan and fry for 2 minutes.
Cut asparagus in 2"-long pieces, add it to pan. Put artichokes. And cook everything till asparagus is done but still crunchy.
Halve tomatoes, add them to saute. Turn the heat off.
Sprinkle balsamic vinegar over the vegetables. Add salt and pepper, mix veges.
Serve warm topped with shredded cheese of your choice.
Number of Servings: 4
Recipe submitted by SparkPeople user IRONORCHID.
Nutritional Info Amount Per Serving
- Calories: 80.1
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 139.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 3.6 g
- Protein: 3.5 g
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