Asparagus-Mushroom Sauté
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup sliced onions
- 3 cups sliced mushrooms
- 1 pound asparagus spears, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- 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)
Notes
- Add chickpeas and brown rice to make this sauté a main dish.
- Use as a topping for Mashed Potato and Corn Casserole.
- Serve with quinoa or lentils.
How could this be called a fast? 🙂 It’s a FEAST of deliriously delicious food. 🙂
Thanks, Jennifer! 🙂
This looks delicious! Thanks for stopping by my blog. I have bookmarked this website so I can find some great recipes when I do decided to do my first Daniel fast! Thanks for giving me the heads up!