Asparagus Stir-Fry

Stir-frying asparagus is one of the best ways to bring out its fresh spring flavor. Choose thinner spears for the most tender texture.

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  • prep time 25 min
  • total time 25 min
  • ingredients 10
  • servings 4
 

Ingredients

4
cups hot cooked instant rice or couscous (cooked as directed on package, omitting margarine and salt)
1
teaspoon olive oil
3
carrots, sliced (about 1 cup)
1
small onion, cut into 8 wedges
1
lb. fresh asparagus spears, cut into 1-inch pieces
1
(8-oz.) pkg. fresh whole mushrooms, quartered
1/3
cup water
1
teaspoon grated lemon peel
1/4
teaspoon dried thyme leaves
1/4
teaspoon pepper

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LOCATION

Steps

  • 1 While rice is cooking, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots and onion; cook and stir 2 minutes. Add asparagus and mushrooms; cook and stir 4 minutes or just until asparagus is crisp-tender.
  • 2 Stir in water, lemon peel, thyme and pepper. Cover; cook over medium heat for 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice.
  • 1 While rice is cooking, heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots and onion; cook and stir 2 minutes. Add asparagus and mushrooms; cook and stir 4 minutes or just until asparagus is crisp-tender.
  • 2 Stir in water, lemon peel, thyme and pepper. Cover; cook over medium heat for 2 to 3 minutes or until vegetables are crisp-tender. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
30mg
30%;
Total Carbohydrate
49g
49%
(Dietary Fiber
6g
6%
  Sugars
7g
7%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
320%;
Vitamin C
25%;
Calcium
6%;
Iron
15%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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