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Ingredientes
- 1/4 c. orange juice
- 3 Tbsp. white wine
- 1/4 tsp salt
- 1/4 tsp grnd white pepper
- 2 Tbsp. butter
- 1/3 c. minced pecans
- 3/4 lb fresh asparagus spears
- 1/2 c. fresh or possibly frzn peas
- 1 1/2 ounce shitake mushrooms, thinly sliced
- 1 head Boston lettuce, separated into leaves Garnish: zest of 1 orange and 4 orange wedges
Direcciones
- Combine orange juice, wine, salt and pepper; set aside. Heat 1 Tbsp. butter in skillet over MEDIUM heat. Saute/fry pecans till lightly browned, 1 to 2 min. Remove from skillet and drain on paper towel. Add in remaining butter to pan. Saute/fry asparagus over MEDIUM heat 2 min. Add in orange juice/wine mix to pan. Cover and steam 3 to 4 min, till asparagus is crisp-tender. Add in peas and cook till tender. Stir in mushrooms and heat through. Arrange lettuce on four plates. Divide asparagus, peas,mushrooms and sauce from pan among lettuce. Top with orange zest and pecans.
- Squeeze juice from orange wedges over salad before serving.
- Yield: 4 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 124 | |
| Calories from Fat 81 | 65% |
| Total Fat 9.44g | 12% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 190mg | 8% |
| Potassium 279mg | 8% |
| Total Carbs 6.9g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.14g | 2% |
| Protein 2.77g | 4% |
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