1 tablespoon extra-virgin olive oil
1 cup sliced onions
3 cups sliced mushrooms
1 pound asparagus spears, trimmed & cut into 1-inch pieces
2 cloves garlic, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
Heat olive oil over medium heat in a large skillet. Add onions, mushrooms, asparagus, garlic, oregano, salt, and pepper. Increase heat to medium-high, and cook 5-7 minutes or until vegetables are crisp-tender, stirring frequently.
Yield: 8 servings (serving size = about 1/2 cup)
- Add chickpeas and brown rice to make this sauté a main dish.
- Use as a topping for Mashed Potato & Corn Casserole.
- Serve with quinoa or lentils.