Print

Lemon Garlic Asparagus and Fennel


Author Becky's Mindful Kitchen

Ingredients

  • 1 bunch asparagus
  • 1 bulb fennel
  • 6 sliced mushrooms
  • 2 cloves garlic
  • Harvest Lemon and Garlic Olive Oil
  • Salt and Pepper

Instructions

  1. Trim ends of the asparagus and then cut into 2 in pieces. Slice fennel bulbs into thin slices and finely chop the garlic. Heat olive oils (a few T of each) in a pan and saut√© ingredients until tender, salt and pepper to taste.