Asparagus and Mushroom Saute
Just a simple veggie side dish I make once in awhile. Served it with Grilled Chicken tonight.
- Preparing Time: 10 minutes
- Total Time: 15 minutes
- Served Person: 4
african
mushrooms
vegetarian
vegan
winter
spring
saute
vegetables
side dish
fresh
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- black pepper freshly ground
- 1 pound fresh asparagus spears steamed 6 to 8 minutes
- 1/4 cup vegetable oil or olive oil
- 1/4 pound mushrooms quartered
- 1 teaspoon sesame seeds toasted until golden brown
- Carbohydrate 6.86667034714303 g
- Cholesterol 0 mg
- Fat 11.4378261007829 g
- Fiber 3.39535507097418 g
- Protein 3.90745829894015 g
- Saturated Fat 0.966565470127153 g
- Serving Size 1 1 Serving (158g)
- Sodium 877.36943800482 mg
- Sugar 3.47131527616885 g
- Trans Fat 0.247213861862577 g
- Calories 134 calories
Cut the asparagus into 1 inch lengths. Heat oil in a skillet or wok. Stir in asparagus and mushrooms. Stir for four minutes. Add salt and pepper to taste and sesame seeds. Toss gently.
