How to Make Sautéed Asparagus, Peppers and Mushrooms
Nonstarchy veggies—like asparagus, peppers and mushrooms—are packed with vitamins and minerals, yet low in calories and carbohydrate. Use simple, delicious ideas like this recipe to fill half your plate with nonstarchy veggies!
10 min prep time
20 min cook time
7servings
1/2 cup
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Step-By-Step Instructions:
- Heat olive oil in a large sauté pan or wok over medium-high heat. Add asparagus, onion, mushrooms and red pepper and cook for 15-18 minutes, stirring frequently.
- Add garlic to pan and cook for 1 minute. Stir vegetables and garlic to incorporate.
Nutrition facts
7 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
50
- % Daily value*
-
Total Fat
3g
4%-
Saturated Fat
0.4g
2% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
0mg
0% -
Total Carbohydrate
5g
2%-
Dietary Fiber
1g
4% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
2g
-
Potassium
270mg
6%
Ingredients
olive oil
1 1/2 tbsp
asparagus (trimmed and cut into thirds)
1 lbs
red onion (sliced)
1/2 cup
cremini (baby bella) mushrooms (sliced)
8 oz
medium red bell pepper (chopped)
1
garlic (minced)
1 clove