Tender-crisp spears of spring asparagus don't take long to cook, freeing up your oven for other sides. A little red wine vinegar added at the very end brightens up the flavours.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2014
Ingredients
Method
In large nonstick skillet over mediumhigh heat, cook pancetta, stirring occasionally, until crisp, about 5 minutes.Add shallots, asparagus, mushrooms, pepper and salt; cook, stirring occasionally, until asparagus is tendercrisp, about 8 minutes. Stir in vinegar.
Nutritional facts per each of 10 servings: about
- Fibre 3 g
- Sodium 212 mg
- Sugars 2 g
- Protein 7 g
- Calories 79.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 9.0
- Folate 66.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 12.0
