Asparagus with mushrooms makes a tasty side for any meal, but perhaps it’s most enjoyable with your barbecued meal. Since asparagus has a short growing season (May – June) in the northern hemisphere, it tends to be an early summer treat. Of course, asparagus tends to be available year round from your local grocery store, but nothing beats this freshly harvested vegetable from a farmer’s market.
Is asparagus with mushrooms nutritious?
Yes. Both are low in calories and are good sources of dietary fibre. Asparagus is rich in Vitamins A, C, E & K, as well as folate & potassium. Mushrooms have some protein and provide antioxidants in this side dish. This side dish is great with your choice of meat!
Tip: if you are not able to use all the raw asparagus when you buy it, cut the bottoms off each spear and stand in a covered jar with an inch of water. Use within 3-4 days.
Ingredients:
12 – 16 spears of asparagus (break off tough bottom portion)
Garlic, 1 clove minced
1 tbsp. olive oil
Sliced Mushrooms, about 1 cup
Directions:
Remove the woody ends of the asparagus, then gently wash both the asparagus and mushrooms. Slice the mushrooms. Sauté garlic in olive oil until aromatic. Add sliced mushrooms & asparagus. Cook until the spears are tender crisp, turning them periodically to prevent burning. Serve while still warm.
Serves 2
| Carbohydrates | 9.6g |
| Fibre | 4.1g |
| Sugars | 3.4g |
| Protein | 4.7g |
| Calories/serving | 110 |
| Total Fat | 7.4g |
| Cholesterol | 0mg |
| Sodium | 18.8mg |
