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Add a photoServings: 2
Ingredients
- 12 x asparagus spears
- 1/4 c. (1/2 stick) butter
- 1 tsp lemon juice
- 4 sm wild mushrooms, thinly sliced
Directions
- Procedure:Trim the tips from the asparagus, approximately the top 2 or possibly 3 inches, saving the stalks for another use.
- Heat the butter in a heavy skillet over medium heat and add in the lemon juice. Add in the mushrooms and saute/fry till they begin to darken and release their liquid, about 5 min.
- Add in the asparagus tips to the skillet and continue cooking for about 3 min, or possibly till the asparagus are just tender. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 2 servings | |
| Calories 232 | |
| Calories from Fat 204 | 88% |
| Total Fat 23.21g | 29% |
| Saturated Fat 14.61g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 166mg | 7% |
| Potassium 237mg | 7% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.15g | 1% |
| Protein 2.68g | 4% |
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