Asparagus and Mushrooms in Lemon-Thyme Butter

Asparagus and Mushrooms in Lemon-Thyme Butter requires about 20 minutes from start to finish. This side dish has 70 calories, 4g of protein, and 4g of fat per serving. For $1.44 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. 466 people were impressed by this recipe. A mixture of asparagus, thyme, fresh mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 62%. If you like this recipe, you might also like recipes such as Roasted Mushrooms with Lemon and Thyme, Sautéed Butter-Thyme Mushrooms, and Linguine with Lemon, Garlic and Thyme Mushrooms.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 pound fresh asparagus, trimmed and cut into 1-inch pieces

1 tablespoon butter

1/2 pound sliced fresh mushrooms

1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon lemon juice

1 teaspoon grated lemon peel

1 teaspoon olive oil

1/4 teaspoon pepper

1/2 teaspoon salt

Equipment:

frying pan

Cooking instruction summary:

Directions In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients. Yield: 4 servings. Originally published as Asparagus and Mushrooms in Lemon-Thyme Butter in Healthy CookingApril/May 2012, p55 Nutritional Facts 1 cup equals 64 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 324 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large skillet, saute asparagus and mushrooms in butter and oil until tender. Stir in remaining ingredients.


Nutrition Information:

Quickview
70k Calories
4g Protein
4g Total Fat
6g Carbs
8% Health Score
Limit These
Calories
70k
4%

Fat
4g
6%

  Saturated Fat
2g
13%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
7mg
3%

Sodium
320mg
14%

Get Enough Of These
Protein
4g
9%

Vitamin K
48µg
46%

Vitamin B2
0.39mg
23%

Copper
0.4mg
20%

Vitamin A
969IU
19%

Folate
69µg
17%

Vitamin B3
3mg
16%

Iron
2mg
16%

Vitamin B1
0.21mg
14%

Fiber
3g
12%

Potassium
416mg
12%

Vitamin B5
1mg
12%

Manganese
0.23mg
12%

Selenium
7µg
11%

Vitamin C
9mg
11%

Phosphorus
109mg
11%

Vitamin E
1mg
10%

Vitamin B6
0.17mg
8%

Zinc
0.92mg
6%

Magnesium
22mg
6%

Calcium
33mg
3%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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