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Buttered Asparagus & Mushrooms

Treviso and Rainbow Chard Sauté


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Mushrooms, sliced (400 g)

Asparagus, trimmed (400 g)

Garlic, minced (2 tsp)

Lemon, juiced with zest (2 pcs)

Fresh Thyme (2 tsp)

Grass Fed Butter (2 tbsp)

Parsley, for garnish

Salt, to taste

Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic, lemon zest, and fresh thyme leaves and sauté for 1 minute without letting the garlic brown excessively.

  2. Add in the sliced mushroom and asparagus along with salt and pepper. Sauté for 5 to 6 minutes, or till the mushroom is cooked and asparagus is crisp-tender. Add the lemon juice to taste and some fresh parsley for freshness.

  3. Serve and Enjoy!

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