Asparagus, Pea, And Mushroom Stew With Basil
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Stew | 4 | Servings | |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | T | Butter |
| 1 | Onion, sliced thin | |
| 1 | Clove garlic, minced | |
| 2 | lb | Asparagus, trimmed and cut |
| diagonally into 1-inch | ||
| pieces | ||
| 1/2 | lb | Mushrooms, sliced thin |
| 3 | T | Lemon juice, from 1 lemon |
| 1 | c | Chicken stock or canned |
| chicken broth | ||
| 2 | T | Minced fresh basil |
| 2 | c | Frozen sweet peas, thawed |
| 1/2 | t | Salt |
| 1/4 | t | Ground black pepper |
| 4 | Servings rice or pasta | |
| steamed |
INSTRUCTIONS
Heat oil and 1 tbl. butter in a large skillet. Add onions and garlic; saute until the onions soften, about 5 minutes. Add next 4 ingredients plus 1 tablespoon basil; bring to boil and simmer until asparagus are almost tender and liquid reduces to 1/2 cup, about 7 minutes. Add peas; simmer until heated through, about 2 minutes. Stir in remaining basil and butter. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately. Recipe by Mangia! Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 135
Total Fat: 15.2g
Cholesterol: 17.1mg
Sodium: 1678.8mg
Potassium: 944.1mg
Carbohydrates: 37.2g
Fiber: 4.4g
Sugar: 17.3g
Protein: 12.6g