Asparagus with Shitake Mushrooms


• Steam the asparagus.

• Slice the mushrooms.

• Brown the mushrooms in a frying pan.

• Add fat-free chicken broth to the pan to keep the mushrooms from sticking.

• Brown the pine nuts in a separate pan.

• Place the mushrooms on top of the asparagus.

• Add the salad dressing sparingly.

• Top with pine nuts.

Serves 1 to 2


1 bunch of asparagus

1 lb. of shitake mushrooms

1/8 cup of roasted pine nuts

chicken broth

Girard’s balsamic vinaigrette salad dressing (fat-free)

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