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Lemony Asparagus-Mushroom Stir-Fry

Yield 4 servings (serving size: 1/2 cup)
The parsley and lemon rind topping adds a fresh, bright flavor that complements the Moroccan Chicken with Almond Couscous.

Ingredients

  • 2 teaspoons olive oil
  • 2 cups (1 1/2-inch) diagonally cut asparagus
  • 2 cups sliced mushrooms
  • 1 cup snow peas, trimmed and diagonally cut
  • 1 garlic clove, minced
  • 1/3 cup finely chopped fresh parsley
  • 1 1/2 teaspoons grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper

Nutrition Information

  • calories 55
  • caloriesfromfat 44 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 3.2 g
  • carbohydrate 6.4 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 124 mg
  • calcium 32 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, and snow peas; sauté 7 minutes or until vegetables are tender. Add garlic; sauté 1 minute.

  2. Combine parsley and remaining ingredients. Sprinkle over the vegetables. Serve immediately.