Sautéed Asparagus and Mushrooms in a Lemon – Thyme Butter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
½ tbsp olive oil1 tbsp unsalted butter6 oz asparagus spears, trimmed of woody ends and sliced on diagonal to 1” thick2/3 lb button mushrooms, sliced½ tbsp fresh thyme1 tsp finely grated lemon zest½ tsp lemon juiceSalt and pepper, to taste
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.
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.
Nutritional Info 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
Member Reviews
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CALIDREAMER76
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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CRAFTYC
Made this last night and served with quinoa. Very good! Didn't have fresh thyme handy, which would have been good, but chopped up 1/4 cup or so of other mixed herbs. (basil, oregano, parsley, Mexican tarragon) Mixed in some smoked salmon that needed to be used; so much for low salt, but good! - 6/3/14