Best 9 Asparagus With Mushrooms Fat Free And Delicious Recipes
Are you looking for a delectable and healthy way to prepare asparagus and mushrooms? This article will provide you with a recipe that is not only fat-free but also packed with flavor. Discover how to create a dish that showcases the natural goodness of these two ingredients, without compromising on taste. Get ready to tantalize your taste buds with a culinary experience that is both satisfying and nutritious.
Here are our top 9 tried and tested recipes!
ASPARAGUS WITH MUSHROOMS
This side dish is not fussy, but looks and tastes special. People say it's delicious.-Betty Jean Nichols, Eugene, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender.
Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND MUSHROOMS
I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??
Provided by leo67
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 4.3 g, Fat 1.8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 83.5 mg, Sugar 2 g
ASPARAGUS-MUSHROOM FRITTATA
My Sicilian Aunt Paulina inspired this fluffy frittata. I remember visiting her garden, picking fresh veggies and watching her cook. Her wild asparagus frittata was my favorite. -Cindy Esposito, Bloomfield, New Jersey
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender., Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.
Nutrition Facts : Calories 130 calories, Fat 8g fat (3g saturated fat), Cholesterol 192mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges
ROASTED ASPARAGUS AND MUSHROOMS RECIPE
This quick and easy side dish is healthy and delicious. It makes a great snack, too!
Provided by Steph Loaiza
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Trim the white ends off of the asparagus and place asparagus on a 15"x10" baking sheet.
- Place the mushrooms on top. Drizzle with olive oil and sprinkle with rosemary and salt and pepper.
- Toss gently with hands to coat evenly.
- Bake for 15 minutes, until mushrooms have browned and asparagus is tender.
Nutrition Facts : Calories 45 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PENNE WITH ASPARAGUS AND MUSHROOMS
Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.
Provided by ANITA92677
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.
Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g
MUSHROOM ASPARAGUS CHICKEN STIR FRY RECIPE
Provided by Six Sisters Stuff
Yield 4
Number Of Ingredients 8
Steps:
- Heat stove to medium-high heat.
- Cut asparagus into 2" pieces and place in a pan or skillet.
- Chop mushrooms and place in skillet with asparagus.
- Saute in 1 Tablespoon of olive oil until asparagus goes soft.
- Set aside, and keep warm.
- Cut boneless, skinless chicken breasts. In a deep skillet combine diced chicken chunks, chicken broth, 1 Tablespoon olive oil, lemon juice, and lemon pepper.
- Cook until the chicken is cooked all the way through and there is no pink, and the juices are almost all absorbed.
- Add the vegetables into the pan with the chicken.
- Cook until the chicken is a golden brown, and everything is heated through.
- Add a dash of pepper.
- Enjoy!
Nutrition Facts : Servingsize 1 serving, Calories 741 kcal, Fat 37 g, SaturatedFat 6 g, Cholesterol 261 mg, Sodium 985 mg, Carbohydrate 14 g, Sugar 7 g, Protein 88 mg
PAPARADELLE WITH MUSHROOMS, ASPARAGUS AND PIGNOLI
Make and share this Paparadelle With Mushrooms, Asparagus and Pignoli recipe from Food.com.
Provided by Diane C 2
Categories Vegetable
Time 25m
Yield 1 pound pasta, 6 serving(s)
Number Of Ingredients 12
Steps:
- Make your own pasta or use any broad noodle. Cook pasta according to directions.
- Cut asparagus into 1 inch diagonal pieces and steam for about 5 minutes until crisp-tender. Set aside.
- In large skillet, melt butter and cook onions and mushrooms until tender, about 5 minutes. Add garlic and saute another minute.
- Add heavy cream and bring to a boil. Add the cooked asparagus, herbs, pasta and pignoli and toss to coat with sauce. Fold in cheese and add salt and pepper to taste.
Nutrition Facts : Calories 567.7, Fat 28.8, SaturatedFat 15.3, Cholesterol 78.4, Sodium 163.2, Carbohydrate 63.4, Fiber 4.5, Sugar 4, Protein 15.8
FETTUCCINE WITH ASPARAGUS AND MUSHROOMS
Enjoy this delicious pasta and vegetables side dish that's ready in merely 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 7
Number Of Ingredients 15
Steps:
- Pour enough boiling water over dried tomatoes to cover. Let stand 10 minutes; drain. Chop tomatoes.
- Cook and drain fettuccine as directed on package.
- While fettuccine is cooking, heat oil in 12-inch skillet over medium heat. Cook asparagus, mushrooms, garlic, parsley and basil in oil 5 minutes, stirring occasionally. Stir in tomatoes. Simmer 2 to 3 minutes or until tomatoes are heated.
- Beat cornstarch, salt and pepper into wine and broth in small bowl with wire whisk; stir into vegetable mixture. Heat to boiling over medium heat, stirring constantly, until mixture is smooth and bubbly; boil and stir 1 minute. Serve over fettuccine. Sprinkle with nuts and cheese.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg
ASPARAGUS WITH MUSHROOMS--FAT-FREE AND DELICIOUS!
This is an adaptation of several recipes... I liked the idea of asparagus and mushrooms, and asparagus with lemon, but all the recipes called for butter and herbs and such. This is very simple. I bet it really isn't a recipe, but hey, it works for me!
Provided by Amanda Beth
Categories Vegetable
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash and trim asparagus.
- Fill a large skillet with about 1 inch of lightly salted water.
- Cook asparagus and mushrooms in water, covered for three minutes over medium high heat.
- (If you have thicker asparagus, you may need to cook longer.) Drain.
- Wipe out pan so that it is dry.
- Spray pan with cooking spray and return to heat.
- Add lemon juice.
- Return asparagus and mushrooms.
- Toss to coat with lemon juice.
- Serve immediately.
Tips:
- Choose fresh, tender asparagus. Look for spears that are bright green and have tightly closed tips.
- Trim the asparagus spears. Cut off the tough ends of the spears, about 1 inch from the bottom.
- Cook the asparagus until it is tender-crisp. You can do this by steaming, roasting, or sautéing the asparagus.
- Use a variety of mushrooms. This will add flavor and texture to the dish.
- Sauté the mushrooms until they are browned and tender.
- Add the asparagus to the mushrooms and cook until it is heated through.
- Season the dish with salt, pepper, and garlic powder.
- Serve the asparagus and mushrooms over rice or pasta.
Conclusion:
Asparagus with mushrooms is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The asparagus is tender-crisp, the mushrooms are browned and flavorful, and the dish is seasoned with just the right amount of salt, pepper, and garlic powder. Serve it over rice or pasta, and you have a meal that is sure to please everyone at the table.
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