Lemony Asparagus-Mushroom Stir-Fry

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4 servings (serving size: 1/2 cup)
Jean Kressy
March 2004
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 55
  • Caloriesfromfat 44%
  • Fat 2.7g
  • Satfat 0.4g
  • Monofat 1.8g
  • Polyfat 0.3g
  • Protein 3.2g
  • Carbohydrate 6.4g
  • Fiber 2.5g
  • Cholesterol 0.0mg
  • Iron 1.6mg
  • Sodium 124mg
  • Calcium 32mg

How to Make It

Step 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.

Step 2

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

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