Lemony Asparagus-Mushroom Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The parsley and lemon rind topping adds a fresh, bright flavor that complements the Moroccan Chicken with Almond Couscous. Ingredients:
2 teaspoons olive oil |
2 cups (1 1/2-inch) diagonally cut asparagus |
2 cups sliced mushrooms |
1 cup snow peas, trimmed and diagonally cut |
1 garlic clove, minced |
1/3 cup finely chopped fresh parsley |
1 1/2 teaspoons grated lemon rind |
1/4 teaspoon kosher salt |
1/8 teaspoon coarsely ground black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus, mushrooms, and snow peas; sauté 7 minutes or until vegetables are tender. Add garlic; sauté 1 minute.
2. Combine parsley and remaining ingredients. Sprinkle over the vegetables. Serve immediately.
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