Quick Asparagus and Vegetable Sauté
Quick Asparagus and Vegetable Sauté is a fresh way to break out of the same old vegetables using simple ingredients and bold, clean flavor.
Ingredients
- 1 bunch asparagus cut in 1 1/2 to 2 inch bias
- 1 small to medium red onion saute sliced
- 8 ounces cremini mushrooms sliced
- 2 tablespoons olive oil
- salt to taste
- black pepper freshly cracked, to taste
Instructions
- Rinse the asparagus, pat dry with paper towel, and trim the tough ends on a diagonal (about 1.5–2 inches). Cut into 1.5-2 inch pieces on a bias, leaving the tips whole.
- Gently wipe the mushrooms clean, trim the ends, and slice into ¼-inch pieces.
- Cut the red onion into sauté slices. Cut off both ends of the onion and cut in half root to tip. Remove skin and cut along the striations of the onion into sauté slices.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the vegetables and toss to coat in the oil. Season with salt and pepper, and sauté for about 5 minutes, or until vegetables reach your preferred doneness.