Lemony Asparagus-Mushroom Stir-Fry

The parsley and lemon rind topping adds a fresh, bright flavor that complements the Moroccan Chicken with Almond Couscous.


4 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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

Jean Kressy,

Cooking Light

March 2004
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