Asparagus, Artichoke and Mushroom Saute

Print the recipe.

       Olive Oil, 1 tbsp
       Garlic, 1 clove, chopped
       Onions,1/4 cup, chopped
       Portabella Mushrooms, 1 large (6oz) or any kind of fresh mushrooms
       Asparagus, fresh, 1/2 lb
       Artichokes, frozen, 1/2 cup (4 oz), thawed
       Cherry tomatoes, 1 cup, halved
       Salt, 1/2 tsp
       Pepper, black, ground 1/4 tsp
       Balsamic vinegar, 1 tablespoon
*shredded cheese of your choice for garnish (optional) g)

1. Thaw  frozen artichokes.
2. Chop garlic and onions finely. Heat up olive oil in a pan, add garlic and onions and fry at low-medium heat for 2 minutes.
3. Cut mushroom in big pieces, add to the pan and fry for 2 minutes.
4. Cut asparagus in 2"-long pieces, add it to pan. Put artichokes. And cook everything till asparagus is done but still crunchy.
5. Halve tomatoes, add them to saute. Turn the heat off.
6. Sprinkle balsamic vinegar over the vegetables. Add salt and pepper, mix veges.
7. Serve warm topped with shredded cheese of your choice.
Nutritional info: 4 servings (1 cup)
    * Calories: 80
    * Fat: 4g Carbs: 10g (fiber: 4g) Protein: 4g

No comments:

Post a Comment