Ingredients
4 tablespoons extra virgin olive oil, divided
1 pound assorted fresh mushrooms (such as crimini, oyster, chanterelles, morels, stemmed shiitakes), sliced
3 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh Italian parsley
1 1/2 pounds medium thick asparagus, tough ends trimmed
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Description
Savor The Peak Of Asparagus Season (from March To Late June) With This Delightful Dish. Roasting Fresh, Green Spears Enhances Their Flavor And Provides For A More Tender Texture. Mushrooms, Lightly Sautéed In Olive Oil And Garlic, Add A Delic
Wholefoods
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