Lemony Asparagus-Mushroom Stir-Fry

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

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 44%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.2g
  • Carbohydrate: 6.4g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 124mg
  • Calcium: 32mg

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

Preparation

  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.
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Lemony Asparagus-Mushroom Stir-Fry Recipe at a Glance
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