Lemon Garlic Asparagus and Fennel
- 1 bunch asparagus
- 1 bulb fennel
- 6 sliced mushrooms
- 2 cloves garlic
- Harvest Lemon and Garlic Olive Oil
- Salt and Pepper
- 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 sauté ingredients until tender, salt and pepper to taste.