Ingredients
- 4 portobello mushrooms
- 1 bunch of asparagus
- 4 cups fettucine (before cooked)
- 2-3 tablespoon sesame seeds
- 1-2 tablespoon lemon juice
- 3 tablespoon canola oil
- 1 tablespoon sesame oil (optional)
- 1 tablespoon minced garlic (optional)
Directions
1. Cut asparagus into 1 inch pieces, cook covered in small amount of boiling water
4-6 min. Drain.
2. In pan, add canola oil, sesame seeds, optional sesame
oil, and optional garlic. Heat on medium till seed is
roasted.
3. Cut mushroom into 1 inch squares. Add to pan, and
cook/stir for 5 minutes. Add asparagus and lemon juice. Toss to coat.
4. Cook fettucine and drain. Add fettucine to vegetables, and serve.
Serves: 5
Preparation time: 30 min