Asparagus and Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 102.1
- Total Fat: 6.2 g
- Cholesterol: 1.8 mg
- Sodium: 55.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 3.2 g
- Protein: 5.7 g
View full nutritional breakdown of Asparagus and Mushrooms calories by ingredient
Introduction
Quick, easy, tasty, veggie side dish, good for South Beach diet or other good fats, good carbs diet. Quick, easy, tasty, veggie side dish, good for South Beach diet or other good fats, good carbs diet.Number of Servings: 4
Ingredients
-
* Asparagus, fresh, 1 lb
* Sliced Baby Bella Mushrooms, 8 oz
* Parmesan Cheese, shredded, 2 tbsp (could use veggie substitute to make vegan)
* Onion powder, 1 tsp
* Garlic powder, 1 tsp
* Pepper, black, to taste
* Nutmeg, ground, (a few dashes)
* Olive Oil, Extra Virgin, 1.5 tbs (enough to coat large skillet)
Directions
(This recipe works best in a 10 to 12 inch non stick skillet with a clear lid.)
Add olive oil to large skillet
heat to medium high heat
add mushrooms and cook for a few minutes covered until they begin to soften.
Add asparagus, cut into 1-2 inch pieces. turn heat up a few notches. coat all in oil, saute a few minutes, stirring as needed. add spices. add small amount of water if needed (enough to create steam if there isn't enough being produced by the mushrooms) and cover until asparagus turns bright green. (keep an eye on the heat level to make sure nothing burns. add water as needed, the heat should be high enough that it's turning quickly into steam, not simmering the vegetables.) Turn off heat and grate or shred Parmesan over veggies. stir into veggies. salt and additional fresh pepper to taste.
Serving Size: Makes 4-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAYTED17.
Add olive oil to large skillet
heat to medium high heat
add mushrooms and cook for a few minutes covered until they begin to soften.
Add asparagus, cut into 1-2 inch pieces. turn heat up a few notches. coat all in oil, saute a few minutes, stirring as needed. add spices. add small amount of water if needed (enough to create steam if there isn't enough being produced by the mushrooms) and cover until asparagus turns bright green. (keep an eye on the heat level to make sure nothing burns. add water as needed, the heat should be high enough that it's turning quickly into steam, not simmering the vegetables.) Turn off heat and grate or shred Parmesan over veggies. stir into veggies. salt and additional fresh pepper to taste.
Serving Size: Makes 4-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user FAYTED17.