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