Asparagus With Mushrooms Fat Free And Delicious Food

ROASTED ASPARAGUS AND MUSHROOMS

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.

ASPARAGUS WITH MUSHROOMS

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.

NIF'S EASY GRILLED ASPARAGUS SPEARS

Steps:

• Trim off the tough bottom of the spear by grasping each end and bending it gently until it snaps at its natural point of tenderness - usually two thirds of the way down the spear.
• Place asparagus on a plate and drizzle oil over spears. Sprinkle with salt and then mix spears with your hands to coat.
• Place aspargus on medium-hot grill, horizontally so they won't fall through the grates. Occasionally roll spears with the back of a spatula so they rotate and cook all around.
• As they caramelize, asparagus should begin to brown in spots but should not be allowed to blacken or char. They are done when slightly wilted.
• Remove from grill and sprinkle with parmesan. Serve immediately.

ASPARAGUS AND MUSHROOM PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to directions.
• Grate parmesan. Set aside.
• Meanwhile, in a skillet, melt butter and olive oil over medium heat.
• Cut asparagus into roughly five equal sections (four cuts). Add asparagus to pan and cook for approximately five minutes.
• While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.
• Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese.

ASPARAGUS WITH MUSHROOMS

Steps:

• In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender.
• Add mushrooms, salt, sugar and pepper.
• Cook and stir 2-3 minutes longer or until mushrooms are tender.

ASPARAGUS WITH MUSHROOMS--FAT-FREE AND DELICIOUS!

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.

AIR FRYER BAY SCALLOPS, ASPARAGUS, AND MUSHROOMS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Add scallops, asparagus, mushrooms, olive oil, lemon-pepper seasoning, parsley, and paprika to a large bowl. Stir until evenly combined. Transfer to the air fryer basket.
• Cook in the preheated air fryer for 8 minutes, shaking halfway through the cook time.
• Serve with lemon wedges.

ROAST CHICKEN WITH ASPARAGUS, MOREL, AND PEARL-ONION RAGOûT

Steps:

• Preheat oven to 425°F.
• Blanch onions in boiling salted water 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Trim root ends and peel.
• Pat chicken dry. Coat a 17- by 12-inch flameproof roasting pan with oil and put chicken in pan. Rub 2 tablespoons softened butter into skin over entire chicken. Season chicken inside and out with salt and pepper. Put 1 lemon half in cavity and squeeze remaining half over chicken.
• Roast chicken in middle of oven 20 minutes. Baste chicken, then continue to roast, basting about every 7 minutes, 20 minutes more. Scatter onions around chicken and continue to roast, turning onions and basting every 7 to 8 minutes, until chicken is golden and a thermometer inserted into fleshy part of a thigh registers 170°F (juices will run clear), 25 to 35 minutes more.
• Once chicken begins roasting, soak morels in warm water 20 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl, and reserve liquid. Rinse morels thoroughly to remove grit and squeeze dry. Trim any tough stems.
• Pour reserved soaking liquid through a sieve lined with several layers of cheesecloth or a paper towel into a small bowl.
• Cut asparagus diagonally into 2-inch lengths. Arrange on a steamer rack and sprinkle with kosher salt. Steam asparagus, covered, over boiling water until crisp-tender, about 5 minutes, then transfer to a bowl of ice water to stop cooking.
• Transfer roast chicken to a platter, then discard string and cover chicken loosely with foil. Transfer onions and pan juices to 2 separate small bowls (do not clean roasting pan). Skim and discard fat from juices.
• Set roasting pan over a burner. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons. Add pan juices from bowl, any juices that have accumulated on platter (from chicken), mushroom-soaking liquid, and morels, then boil until liquid is reduced to about 1/3 cup.
• Cut remaining 2 tablespoons butter into pieces and add to morels with onions and asparagus. Cook over moderately high heat, shaking pan, until butter is just incorporated and vegetables are glazed. Season vegetables with salt and pepper and spoon around chicken.

SAUTéED ASPARAGUS, PEPPERS AND MUSHROOMS

Steps:

• Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently. (function() { var a="",b=[ "adid=ada-foodhub-3-382022934", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

CREAMY MUSHROOM AND ASPARAGUS PASTA (GF)

Steps:

• Heat a large skillet over medium-high heat. Once hot, add olive oil (1 Tbsp as original recipe is written), garlic (4 cloves as original recipe is written), mushrooms, and asparagus. Season with a healthy pinch each salt and pepper and stir.
• Sauté for 3-4 minutes, stirring frequently, until the mushrooms are slightly browned and the asparagus is tender. Remove from skillet and set aside. (If you prefer more tender asparagus, cook longer. If you prefer it with more bite, cook 2-3 minutes.)
• At this time, bring a large pot of water to a boil and season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
• Lower heat on the skillet to low and add olive oil (2 Tbsp as original recipe is written) and minced garlic (4 cloves as original recipe is written). Sauté for 2-3 minutes, then remove from heat and set aside.
• To a blender add remaining raw minced garlic (2 cloves as original recipe is written), sautéed garlic (4 cloves as original recipe is written), vegan cream cheese, almond milk, vegan parmesan cheese, nutritional yeast, lemon juice, red pepper flake, and another healthy pinch sea salt and black pepper.
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more vegan parmesan cheese or nutritional yeast for cheesiness, raw garlic for zing, red pepper flake for heat, lemon juice for acidity/brightness, or salt for saltiness. Mix once more and add back to skillet.
• Heat the sauce over medium heat to warm until slightly bubbly, then reduce heat to low to keep warm. Stir occasionally.
• Add cooked drained pasta directly to the sauce along with sautéed asparagus and mushrooms. Toss to coat and enjoy immediately with additional vegan parmesan cheese. Fresh parsley would also make a fresh, colorful garnish.
• Best when fresh, though leftovers keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it's dried out.

ROASTED ASPARAGUS AND MUSHROOM POUTINE

Steps:

• Bring the broth and mushroom to a boil, turn off the heat and let sit until the mushrooms are tender, about 15-20 minutes, before straining the mushrooms, reserving the broth, and chopping the mushrooms.
• Meanwhile, toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
• Meanwhile, melt the butter in a pan over medium heat, add the chopped mushrooms and cook until they start to caramelize, about 5 minutes.
• Add the shallot, garlic and thyme and cook for a minute.
• Mix int the flour and cook for another minute before mixing in the broth and soy sauce, seasoning with salt and pepper and simmering until it thickens, about 5 minutes.
• Plate the roasted asparagus and mushrooms, top with cheese curds and hot gravy and enjoy!

STIR-FRY ASPARAGUS WITH SHRIMP

Steps:

• Cut 1-inch off the bottom stems of the asparagus. You may peel the skin of the stems with a peeler (optional step). Rinse the asparagus with water and drain the water dry. Mix the Sauce ingredients and set aside.
• Heat up a wok and add the cooking oil until it's hot. Add ginger, stir-fry until light brown or aromatic. Add shrimp, mushroom, carrot and do a few quick stirs until the shrimp becomes half-cooked.
• Add the asparagusinto the wok and stir quickly. Transfer the Sauce mixture into the wok and continue to stir-fry until the sauce thickens. By then, the asparagus should be nicely cooked.
• Dish out and serve immediately with steamed white rice.

THIS VEGGIE-PACKED SALMON DINNER COMES TOGETHER IN UNDER 30 MINUTES

Steps:

• Prep Sunday: Place salmon in an airtight container. Trim and wrap asparagus loosely. Cut mushrooms into bite-size pieces and thinly slice shallot; store together in an airtight container. Chop dill and garlic; store separately in a small airtight container. Zest and juice one-half of lemon. Add broth to lemon juice and zest and stir to combine. Slice remaining lemon half into rounds. Label and store everything in the refrigerator. When Ready to Eat: Select Sauté on the Instant Pot and adjust to High; heat oil. Add shallots and mushrooms to pot. Add a pinch of salt and cook, stirring frequently, until mushrooms are tender and beginning to brown, 4 minutes. Add garlic, stir and cook until fragrant, 45 seconds. Press Cancel. Add lemon juice-broth mixture to pot and stir, scraping up any browned bits at the bottom. Line a tall trivet (with at least 3⁄4-inch-tall legs) with foil, mist generously with cooking spray and poke a few holes in the foil. Season salmon with remaining salt and pepper and place them on trivet, skin side down. Place trivet with salmon in pot over mushrooms. Arrange asparagus on top of fish. Lock on lid, select Pressure and adjust to Less/Low pressure for 2 minutes. When cooking time is up, press Cancel. Let pressure come down naturally for 5 minutes and then quick-release remaining pressure. Carefully lift asparagus and trivet with salmon from pot. Transfer fish and asparagus to a serving platter. Whisk sour cream and one-half of the dill into mushroom mixture in pot. Sprinkle remaining dill over salmon and garnish with lemon slices. Spoon mushroom sauce over asparagus.