This delicious Italian side dish is made of portabella mushrooms and asparagus, making it a gluten-free, eggs-free, nuts-free and soy-free meal.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 20 mins – easy
🍽 4 servings – 79 kcal per serving
|
Serving
65g |
Fat
6g |
Sat. fat
3g |
Sodium
633mg |
|
Carbs
5g |
Fibers
2g |
Sugars
1g |
Proteins
1g |
INGREDIENTS
- 2 tbsp butter
- 2 tbsp shallots
- 1 Ib asparagus
- 2 cups portabella mushroom
- 1 tsp salt
- ¼ tsp black pepper
- 4 tbsp coriander
TOOLS
- 1 knife
- 1 colander
- 1 wok
- 1 wooden spoon
- 1 serving plate
STEPS
Peel and chop the shallots.
Rinse the asparagus.
Drain the rinsed asparagus in a colander.
Trim the drained asparagus, then slice them (1-inch pieces).
Rinse the portabella mushrooms.
Drain the rinsed portabella mushrooms in a colander.
Slice the drained portabella mushrooms and chop the coriander.
Put the butter in a wok and turn on the heat. Add the portabella mushroom slices to the wok and sauté for 3 minutes. Stir with a wooden spoon and sauté for another 3 minutes. Then add the asparagus slices and sauté until tender. Add the chopped shallots and season with salt and black pepper. Sauté for 2 more minutes, then remove from heat.
Transfer to a serving plate and garnish with the chopped cilantro.
It’s ready to be served !
