Angi's asparagus and mushroom pan with peppers

Ingredients for 4 servings:

• 500 g asparagus, white, peeled
• 1 tbsp butter
• 250 g mushrooms, brown
• 250 g red pointed peppers
• 1 onion(s)
• 1 tsp sugar
• salt and pepper
• lemon juice
• Balsamic vinegar, dark, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and low in calories

Dice the onion, cut the asparagus into diagonal, approximately 4 cm long pieces, slice the mushrooms, and strips the bell pepper. Melt 1 tablespoon of butter in a deep, non-stick pan, add the onions, and lightly caramelize them with the sugar. Then add the asparagus and fry them vigorously (not too hot, or the butter will burn). Then add the mushrooms and bell peppers and cook everything over low heat until cooked through. Finally, season with salt, pepper, and a dash of lemon juice. If you like, you can refine the dish with a little dark balsamic vinegar. Serve with fresh baguette or even a steak.