Asparagus with Mushrooms & Fresh Coriander
Asparagus with Mushrooms & Fresh Coriander recipe
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
asparagus
fresh |
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | pound |
mushrooms
sliced (2 cups) |
|
| 2 | tablespoons |
shallots
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 4 | tablespoons |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
asparagus
fresh |
|
| 3E+1 | ml |
butter
or margarine |
|
| 226.8 | g |
mushrooms
sliced (2 cups) |
|
| 3E+1 | ml |
shallots
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 6E+1 | ml |
cilantro
fresh, chopped |
|
Directions
Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces.
Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper.
Sprinkle with coriander. Cook for 30 seconds.
