Asparagus, Baby Bella, & Red Onion Saute

Asparagus, Baby Bella, & Red Onion Saute

Tired of the same old side dish vegetables? This is good enough to turn into a meal by adding some protein. I was doing some shopping in my new favorite health-food market Jimbos, and in the vegetable section they had about a pound of asparagus, mushrooms, and red onions chopped-up, shrink-wrapped, and ready-to-go for $8.95. It looked fantastic. Granted, it was all organic, but I just couldn’t bring myself to pay that price. So, I made it myself. Come to think of it, I’m not sure how much money I really saved since I did buy all organic ingredients. However, if you are not able to buy organic don’t worry—red onions and asparagus actually made the 15 most clean list (be sure to flip through all the slides to see the top 15 cleanest foods).

Asparagus, Baby Bella, & Red Onion Saute
1 package/bunch asparagus
1 small to medium red onion
1 (8 oz) container of baby portabella mushrooms
salt
pepper
olive oil

1. Wash asparagus. On a diagonal, cut the tough ends off (usually a couple of inches). Continue with the same diagonal cut and make 1/2 to 1 inch pieces leaving the tip whole.  

2. Gently wipe the mushrooms clean, trim tough ends (usually 1/4 to 1/2 inch) and slice 1/4 inch thick.  

3. Coarsely chop red onion.  

4. Heat 2 to 3 Tablespoons of olive oil over medium heat for 1 minute. Add all of the vegetables to the pan coating all of the vegetables with oil. Salt and pepper to taste, and stir fry for about 5 minutes or until your preferred doneness.

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Asparagus, Baby Bella, & Red Onion Saute

June 7, 2009
: 4
: 10 min
: 6 min
: 16 min
: Easy

By:

Ingredients
  • 1 package/bunch asparagus
  • 1 small to medium red onion
  • 1 (8 0z) container of baby portabella mushrooms
  • salt
  • pepper
  • olive oil
Directions
  • Step 1 Wash asparagus. On a diagonal, cut the tough ends off (usually a couple of inches). Continue with the same diagonal cut and make 1/2 to 1 inch pieces leaving the tip whole.
  • Step 2 Gently wipe the mushrooms clean, trim tough ends (usually 1/4 to 1/2 inch) and slice 1/4 inch thick.
  • Step 3 Coarsely chop red onion.
  • Step 4 Heat 2 to 3 tablespoons of olive oil over medium heat for 1 minute. Add all of the vegetables to the pan coating all of the vegetables with oil. Salt and pepper to taste, and stir fry for about 5 minutes or until your preferred doneness.

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