Sauteed Scallions, Mushrooms, and Asparagus
Choose scallions with crisp green tops and clean white bulbs. As a rule, scallions with slender bulbs are the sweetest.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon vegetable oil
- coarse salt and ground pepper
- 1 pound fresh shiitake mushrooms stemmed
- 1 pound asparagus, trimmed and sliced diagonally into 2-i
- 2 bunches (3 to 4 cups) scallions, sliced diagonally into 2
- 1 teaspoon white-wine vinegar
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 2.55468750109556 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.188152734455688 g
- Serving Size 1 1 serving (231g)
- Sodium 581.37 mg
- Sugar 0 g
- Trans Fat 0.0310905468883325 g
- Calories 23 calories
Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 minutes. Meanwhile, bring 3 cups salted water to a boil in a small saucepan; add asparagus. Cook until crisp-tender, 3 to 5 minutes; drain. To mushrooms, add asparagus and scallions; season with salt and pepper. Cook, tossing, until scallions have wilted and pan is dry, about 2 minutes. Stir in vinegar; serve immediately.
