Asparagus-Mushroom-Leek Sauté Recipe

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Asparagus-Mushroom-Leek Sauté
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  1. Sauté bacon. Set aside.
  2. Reserve 1 tablespoon bacon fat.
  3. Add olive oil (optional).
  4. Clean, stem and slice mushrooms.
  5. Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
  6. Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
  7. Cut asparagus into bite size pieces, discarding the tough ends.
  8. Blanch asparagus in hot boiling water until slightly crunchy. Don’t overcook.
  9. Combine asparagus, bacon, mushrooms and leeks in fry pan.
  10. Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 281.75 Kcal (1180 kJ)
Calories from fat 226.34 Kcal
% Daily Value*
Total Fat 25.15g 39%
Cholesterol 31.32mg 10%
Sodium 369.49mg 15%
Potassium 275.26mg 6%
Total Carbs 5.16g 2%
Sugars 1.89g 8%
Dietary Fiber 0.96g 4%
Protein 9.2g 18%
Vitamin C 3.8mg 6%
Iron 1mg 6%
Calcium 80.1mg 8%
Amount Per 100 g
Calories 227.23 Kcal (951 kJ)
Calories from fat 182.54 Kcal
% Daily Value*
Total Fat 20.28g 39%
Cholesterol 25.26mg 10%
Sodium 297.98mg 15%
Potassium 221.99mg 6%
Total Carbs 4.16g 2%
Sugars 1.53g 8%
Dietary Fiber 0.78g 4%
Protein 7.42g 18%
Vitamin C 3.1mg 6%
Iron 0.8mg 6%
Calcium 64.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
  • 8

Good Points

  • saturated fat free

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