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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
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.