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Asparagus Mushroom Sauté

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Product Description

Asparagus Mushroom Sauté

Serves: 4

Preparation Time: 15 minutes

Equipment: French Chef Knife, Cutting Board, Kitchen Machine food cutter, Large Skillet

  • 2              tablespoons chicken broth or homemade chicken stock
  • ¼             pound (120 g) fresh mushrooms, sliced #4 blade
  • ¼             cup red bell pepper, diced
  • ¼             onion, julienned #2 blade
  • 1              16 ounce (460 g) can asparagus cuts and tips drained, or 1 pound fresh asparagus
  • ¼             cup (60 ml) dry white wine
  • 1              teaspoon cornstarch
  • 1              teaspoon fresh tarragon leaves, chopped
  • 1              teaspoon fresh lemon zest, grated #1 blade
  • 1              teaspoon fresh squeezed lemon juice

Heat chicken broth in 10-inch Chef Pan or Large Skillet over medium-high heat; add mushrooms, red pepper and onion, sauté about 2 minutes or until tender. Add asparagus and sauté 1 minute more. Combine wine and cornstarch; stir to dissolve. Add remaining ingredients stir-fry about 1 minute until sauce boils and thickens.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 57; Fat Grams 1; Carbohydrate Grams 6; Protein Grams 4; Cholesterol mg 0; Sodium mg 42.

THE POINT SYSTEM: Calorie Points ½; Protein Points ½; Fat Grams 1; Sodium Points 2; Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 0.

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