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Light mushroom, asparagus and spinach pan

updated

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Ingredients for 1 servings:

  • 100 g spinach, young
  • 100 g mushrooms, white
  • 100 g asparagus, white
  • ½ garlic clove(s)
  • 1 tsp, heaped vegetable stock powder, vegan
  • 1 dashes lemon juice
  • salt and pepper
  • possibly chili powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

low-calorie, low-fat, vegetarian, vegan, suitable for WW

Thinly slice the mushrooms. Finely chop the garlic. Peel and halve the asparagus spears. Add everything to a nonstick pan with the spinach without oil. Sauté the vegetables and add 1 heaped teaspoon of vegetable stock. Finally, season with salt, pepper, a squeeze of lemon juice, and perhaps a little chili powder. I think this recipe is great as a main course, but it can also be served as a side dish or perhaps with tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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