Ingredients

6 Asparagus Spears * 2.82g
8 Baby Portabello Mushrooms * 2.56g
1 Pinch Coarse Kosher Salt * 0g
4 Cranks Black Pepper * 0g
1/8 t. 5 Spice Powder * 0g
1/8 t. Fresh Ginger Minced Fine * .045g
2 Cloves Garlic Minced Fine * 1.98g
1/8 C. Sesame Oil * 0g
1/8 C. Water * 0g

Total Carbs * 7.405g

As a side dish this will serve 2 people ~ *3.7g per serving



Preparation

Rinse asparagus in cold water and place in middle of sauté pan. Brush off Portabello mushrooms and score caps with the tines of a fork. Drizzle sesame oil on top and sprinkle with salt, 5 spice powder, ginger, garlic and pepper. Sauté for 10 minutes on medium low heat until the asparagus gets a nice tan. Add the water *CAREFULLY* and quickly cover pan with tight lid. steam for 5 minutes and serve as a side dish.