Asparagus pokes through the cool dirt of early spring though it can be found in grocery stores year-round.
Look for the thick stalks for this recipe, or if you are using pencil-thin asparagus decrease the cooking time by 2-3 minutes.
- 1 pound of asparagus, ends trimmed
- 1/2 pound cremini mushrooms, sliced
- 1 large lemon
- 1 small onion, thinly sliced
- 2 tablespoons capers, rinsed and chopped
- 2 tablespoons olive oil, divided
- 1/4 cup dry white wine
- 2 tablespoons fresh chervil or flat leaf parsley chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper to taste
- 1/8 teaspoon cayenne
- In a large non-stick skillet, heat one tablespoon of the olive oil over high heat. Add the asparagus, and cook 4 to 5 minutes, turning once, until the asparagus begins to soften and browns slightly. Transfer to a plate.
- Slice half the lemon in paper-thin rounds. Squeeze the juice from the remaining half and set aside. Heat the remaining olive oil in the same skillet. Add the mushrooms, lemon slices, onion, and capers. Cook 4 to 5 minutes until the lemons begin to brown and give off their liquid. Reduce the heat to low and add the wine and asparagus. Add the lemon juice and chervil or parsley, tossing the asparagus to coat. Season with salt, pepper, and cayenne. Serve immediately.
Nutritional Stats Per Serving (2 cups): 87 calories, 4 g protein, 10 g carbohydrates, 3g fat (0 g saturated), 0 mg cholesterol, 4g fiber, 142 mg sodium.
Weight Watchers® Points Plus: 2