Pan-Fried Asparagus and Mushrooms

By   Eucalyptus VC


Serves: 1

Preparation Time: 7 Minutes

Vegetarian: Yes


  • 1 cup brown mushrooms, skin on and halved
  • 1 bunch of asparagus, woody ends removed
  • 1 sprig fresh thyme, leaves picked
  • 2 second spray Olive oil
  • 1 fresh lemon


  1. Lightly spray a non-stick frying pan with olive oil and warm to a medium-high heat.
  2. Add the asparagus and mushrooms, along with the thyme leaves and toss until the mushrooms are lightly browned and the asparagus is bright green.
  3. Transfer to a serving plate, use a microplate grater to top with a very light grating of lemon zest and enjoy alongside Jenny Craig’s delicious NEW Leek & Cheese Quiche.

Dietitian Tip: This recipe works great with any variety of mushrooms!

Grocery Serves Per Serve: 2 non-starchy vegetable serves, free foods

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

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