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Asparagus with mushrooms and fresh coriander
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| Artist: |
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| Categories: |
Asparagus, Diabetic, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Fresh Asparagus | | 2
| tbsp | Butter, (yea! right!) | | | -=OR=- | | 2
| tbsp | Margarine | | 1/2
| lbs | Mushrooms, sliced (2 cups) | | 2
| tbsp | Shallots | | 1/2
| tsp | Salt | | 1
| | Freshly ground black pepper | | 4
| tbsp | Fresh coriander, chopped |
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Procedures:
| 1 | Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. | | 2 | Use a vegetable peeler to scrap asgaragus to about 1 inch from top. | | 3 | Cut asparagus on diagonal into 1 inch pieces. | | 4 | Melt butter in a non stick frying pan. | | 5 | Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. | | 6 | Add asparagus. | | 7 | Cook, stirring and tossing for about 1 minute. | | 8 | Add shallots, salt and pepper. | | 9 | Sprinkle with coriander. | | 10 | Cook for 30 seconds. | | 11 | Food exchange per serving: 1 vegetable exchange + 1 fat exchange |
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