Serves: 4
Total Calories: 60
1. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add carrots and onion cook and stir 2 minutes. Add asparagus and mushrooms cook and stir 4 minutes or just until asparagus is crisp-tender.
2. Stir in water, lemon peel, thyme and pepper. Cover cook over medium heat for 2 to 3 minutes or until vegetables are crisp-tender.
3. Shave the cauliflower florets into tiny pieces (like rice). Stir fry in olive oil, add a splash of soy sauce and garlic salt. Add 1 egg and stir fry until egg is cooked and cauliflower is just getting tender. Taste the cauliflower and if it still tastes like cauliflower then add a bit more soy sauce.
4. Serve stir-fry over cauliflower rice.
This Asparagus Stir-Fry recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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