Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
156
Calories
6g
Protein
12g
Fat
11g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 asparagus spears
- 1/4 cup (1/2 stick) butter
- 1 teaspoon lemon juice
- 4 small wild mushrooms, thinly sliced
- =
Directions
1
Trim the tips from the asparagus, approximately the top 2 or 3 inches, saving the stalks for another use.
2
Melt the butter in a heavy skillet over medium heat and add the lemon juice. Add the mushrooms and sauté until they begin to darken and release their liquid, about 5 minutes.
3
Add the asparagus tips to the skillet and continue cooking for about 3 minutes, or until the asparagus are just tender. Serve at once.
Recipe sourced from
fandom