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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (170g) Recipe makes 4 servings |
||
| Calories 140 | ||
| Calories from Fat 109 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 7.4g | 37% | |
| Monounsaturated Fat 3.2g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 183mg | 7% | |
| Potassium 383mg | 10% | |
| Total Carbohydrate 6.6g | 2% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 2.3g | ||
| Protein 4.3g | 8% | |
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Ingredients
- 1 lb asparagus spear, trimmed
- 1/4 cup butter
- 2 cups fresh mushrooms, sliced
- 2 tablespoons Dijon mustard
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic, minced
- salt, to taste
Directions
1
Place asparagus in skillet, adding just enough water to cover.2
Boil for 5 to 7 minutes, or until asparagus is crisp-tender.3
Drain well, return asparagus to skillet, and add remaining ingredients.4
Cook over medium heat for 5-7 minutes or until mushrooms have heated through.
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- Course > Side Dishes
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- Preparation > Time to Make > < 30 mins
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- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: yooper
On Mar 24, 2008
I was looking for a different way to serve asparagus for my Easter dinner. This intrigued me, because of the dijon mustard. I made a mistake when I went to the store...I accidently picked up Golden's Spicy Brown Mustard instead of Dijon...undaunted, I forged ahead. This is simply an amazing dish. I only parboiled the spears for 3 minutes, as I was afraid of over cooking them to the "mushy"stage. The butter, garlic and mustard made a lovely sauce that peerfectly coated the spears and the mushrooms. Every one of my guests commented on how much they loved the combo. and I gave out several copies of the recipe. Thanks for making my Easter dinner more memorable!
From: PugGrannie
On Jan 30, 2008
Just happened to have some mushrooms and asparagus in the fridg., so I decided to try this. The spears weren't especially thin, so I did boil them first, but only for about 2 and 1/2 min. Only used 1T. of Dijon. They turned out very well--DH really liked them. Thanks!
From: Bergy
On Mar 15, 2004
Delightful combination! My asparagus were very skinny and I do like them crunchy so I did not preboil them. I put the butter, mustard and mushrooms on the skillet heated the mushrooms through and then added damp asparagus, cooked for 3 minutes stirred them twice and they were perfect. Had a picky eater for dinner and they disappeared from her plate in a hurry Thanks TGirl,RN for a very good recipe
From: ellie_
On Mar 5, 2004
Delicious — my new favorite way to make asparagus. I used the skinny asparagus for this dish, cooking it about half the time indicated and it was just perfect with steak and baked potatoes. Thanks for sharing! This is a keeper for sure.
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