| Ingredients: 1 Pound(s) Fresh asparagus 2 Tablespoon(s) Butter, yea! right! =OR=- 2 Tablespoon(s) Margarine 1/2 Pound(s) Mushrooms, sliced 2 cups 2 Tablespoon(s) Shallots 1/2 Teaspoon(s) Salt 1 Freshly ground black pepper 4 Tablespoon(s) Fresh coriander, chopped |
Directions:
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 66 Calories From Fat: 41 Total Fat: 4.6g Cholesterol: 0mg Sodium: 456.3mg Potassium: 307.4mg Carbohydrates: 5.6g Fiber: 2.7g Sugar: 1g Protein: 3.1g |