1 pkg (340 g) Green Giant* Riced Cauliflower Medley
2 tbsp (30 mL) olive oil
1 small onion, chopped
2 cups (475 mL) sliced mushrooms
2 cloves garlic, chopped
½ cup (115 mL) white wine or chicken broth
12 oz (340 g) asparagus, cut into 2-inch pieces (about 2 cups/475 mL)
¼ cup (60 mL) grated Parmesan cheese
Heat olive oil in nonstick skillet over medium heat and cook onion 3 minutes or until softened. Add mushrooms and garlic and cook 3 minutes. Stir in wine and bring to a boil over high heat. Reduce heat to low and cook 1 minute.
Stir in Green Giant* Riced Cauliflower Medley and cook over medium heat 4 minutes or until softened. Add asparagus and cook 2 minutes or until tender. Stir in Parmesan cheese.