Here is a simple, quick and delicious way to sauté some vegetables and brighten your dish. I love the taste, texture, and color of fresh asparagus and when I see a batch that is not too dried out I buy them. You can add as little or as much salt to this dish according to your taste. I like to use a pinch of salt since I normally serve this as a side for the main course. The main course already has plenty of salt. The mushrooms absorb a lot of oil and this is the main reason I added this much oil to this particular dish.
5 Tbsp olive oil
2 large garlic cloves, smashed and chopped
1 1/2 lbs of asparagus, washed, peeled the base or snapped off the tough base, cut into 2-inch pieces
8 oz baby bella mushrooms, trimmed the stems, wiped away the dirt and cut each one into 4 slices
A pinch of salt
A pinch of fresh ground black or white pepper
1) Heat 3 tablespoons of oil in a large pan, pot, or wok over medium high heat.
2) Once the pan is hot, add garlic. Sauté for about a minute.
3) Add the asparagus, stir a few times, let it cook for about 3 minutes.
4) Add a tablespoon of oil and mushrooms. Stir a few times. Add another tablespoon of oil if the vegetables are getting too dry. Cook for 2 more minutes and turn off heat.
5) Add salt and peppers and give the vegetables a few shakes or stirs.
|skiing with my husband and friends (Wildcat, NH)|
|view of Mt. Washington (from peak of Wildcat, NH)|