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Asparagus Saute

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  Asparagus 1 1⁄2 Pound (680 Gram)
  Olive oil 2 Teaspoon
  Mushrooms 8 Ounce, thinly sliced (230 Gram)
  Garlic 1 Clove (5 gm), minced / pressed
  Dry white wine 80 Milliliter (1/3 Cup)
  Grated orange peel 1 Tablespoon
  Crushed red pepper flakes 1⁄8 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Mandarin orange segments 75 Gram, drained (1/2 Cup, Fresh / Canned)

1. Snap off and discard tough ends of asparagus. Cut spears into 1-inch (2.5-cm) diagonal slices.
2. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add asparagus, mushrooms, and garlic; stir-fry until asparagus is hot and bright green (about 3 minutes).
3. Add wine, orange peel, red pepper flakes, and tarragon. Cover and cook until asparagus is just tender-crisp to bite (about 3 minutes). Uncover and continue to cook until liquid has evaporated (1 to 2 more minutes). Stir in oranges

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 408 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 35.1 mg1.5%

Total Carbohydrates 53 g17.6%

Dietary Fiber 19.9 g79.5%

Sugars 25.3 g

Protein 24 g47.2%

Vitamin A 115.9% Vitamin C 143.2%

Calcium 25.3% Iron 92.7%

*Based on a 2000 Calorie diet

Asparagus Saute Recipe