Sauteed Asparagus Mushrooms (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tbsp of vegetable oil (you can use olive or avocado oil)

02 - 2 garlic cloves, finely chopped

03 - Two bundles of asparagus, trimmed and sliced into smaller sections

04 - 8 ounces of cremini or button mushrooms

05 - 1/2 tsp sea salt

06 - 1/4 tsp freshly ground black pepper

# Instructions:

01 - Pour the oil into a large pan (12 inches) and warm it up over medium heat. Add garlic and stir for about a minute until you smell its aroma.

02 - Toss in the sliced mushrooms and chopped asparagus. Stir occasionally for 5 to 7 minutes or until the asparagus softens and mushrooms release their moisture.

03 - Sprinkle in the pepper and salt to your liking. Dish out while the veggies are still hot.

# Notes:

01 - For a zesty Mediterranean vibe, squeeze in fresh lemon juice. Craving an Asian flair? A tiny splash of soy sauce and a sprinkle of sesame seeds will do the trick.

02 - Mix things up with different mushrooms, like shiitake, portobello, or oyster, for a richer, savory taste.

03 - Store leftovers in a sealed container in the fridge, and they'll keep well for up to 4 days.

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