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Recipe of the Week: Asparagus Mushroom Sauté
October 9th, 2012

Recipe of the Week: Asparagus Mushroom Sauté

Ingredients 1 lb thin asparagus spears, ends trimmed and spears cut into 1 to 2-inch lengths
2 shallots, finely chopped
4 garlic cloves, minced
2 packages baby portobello mushrooms (or your favorite), cleaned, stems removed, and sliced
2 Tbsp extra virgin olive oil
sea salt
freshly ground black pepper
Instructions:
  1. Warm olive oil in a large skillet over medium high heat. Add shallots and garlic and stir until fragrant, 2-3 minutes.
  2. Add mushrooms and asparagus and saute, stirring occasionally until asparagus is crisp tender, about 5-7 minutes.
  3. Season with salt and pepper.

Recipe taken from The Paleo Table

1970-01-01