Recipe
Side Dish
Fresh Asparagus and Mushrooms with Parmesan Cheese
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 2 lbs. fresh asparagus spears, trimmed | ||
| 2 tbsp. butter | ||
| 1 (8 oz) pkg fresh sliced mushrooms | ||
| ¼ tsp. salt | ||
| ¼ tsp. black pepper | ||
| ¼ c. Hy-Vee shredded Parmesan cheese |
Directions
- Heat water to boiling in a 12-inch skillet. Add asparagus. Return to boiling. Reduce heat to medium. Cover and cook 4 to 6 minutes, until crisp-tender. Drain and set aside.
- Melt butter in skillet over medium heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring until mushrooms are light brown.
- Stir asparagus, salt and pepper into mushrooms until heated through.
- Transfer to a serving platter. Sprinkle with shredded Parmesan cheese before serving.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 160mg
- Total Carbohydrates: 6g
- Protein: 5g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 8%