Lemon Garlic Asparagus and Fennel

Author Becky's Mindful Kitchen


  • 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 saut√© ingredients until tender, salt and pepper to taste. 
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