Asparagus Saute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup slivered almonds1 bunch fresh asparagus (approx 1 lb), cut into 1 inch chunks3 medium slices Vidalia Onion, chopped 6 medium fresh mushrooms, chopped2 large cloves garlic, FINELY chopped3 servings (12 pieces) sun-dried tomatoes, dicedfresh ground pepper to taste1 tsp Italian Seasoning (dried herbs -no salt/no sugar)1/4 vegetable brothjuice from 1/2 of a fresh lime1/2 Tbsp Extra Virgin Olive Oil2 Tbsp grated Parmesan style cheese
Spread out almond slivers evenly on a toaster oven tray and lightly toast the nuts.
Spray a large non-stick saute pan with a light coating of olive oil spray. Set heat to low/medium. Throw in asparagus, onion, mushrooms, garlic, tomatoes. Mix throughly then cover pan and cook for a couple of minutes. When the vegetables begin to cook down, and you have some natural juice/moisture from the veggies in the bottom of pan, remove cover. Mix in the fresh ground pepper & Italian seasoning. Continue to saute uncovered until the veggies cook down more & the moisture starts to disappear. Mix in the lime juice & vegetable broth. Saute (uncovered) another couple of minutes. Turn down heat to low/simmer, drizzle the olive oil onto the vegetables, add the almonds, and mix throughly. Saute uncovered for another minute or so. Sprinkle the Parmesan cheese evenly over the vegetable mixture, turn off heat, cover pan and let set for a few minutes. This gives the dried tomatoes additional time to soak up some of the moisture in the bottom of the pan and allow the parmesan cheese to melt a bit. After a few minutes uncover pan, mix, and fold parmesan cheese into the veggies. Serve.
Makes 4 very generous 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RUBY214.
Spray a large non-stick saute pan with a light coating of olive oil spray. Set heat to low/medium. Throw in asparagus, onion, mushrooms, garlic, tomatoes. Mix throughly then cover pan and cook for a couple of minutes. When the vegetables begin to cook down, and you have some natural juice/moisture from the veggies in the bottom of pan, remove cover. Mix in the fresh ground pepper & Italian seasoning. Continue to saute uncovered until the veggies cook down more & the moisture starts to disappear. Mix in the lime juice & vegetable broth. Saute (uncovered) another couple of minutes. Turn down heat to low/simmer, drizzle the olive oil onto the vegetables, add the almonds, and mix throughly. Saute uncovered for another minute or so. Sprinkle the Parmesan cheese evenly over the vegetable mixture, turn off heat, cover pan and let set for a few minutes. This gives the dried tomatoes additional time to soak up some of the moisture in the bottom of the pan and allow the parmesan cheese to melt a bit. After a few minutes uncover pan, mix, and fold parmesan cheese into the veggies. Serve.
Makes 4 very generous 1-cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RUBY214.
Nutritional Info Amount Per Serving
- Calories: 131.4
- Total Fat: 6.6 g
- Cholesterol: 2.5 mg
- Sodium: 290.7 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 5.6 g
- Protein: 7.1 g
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