- Start by prepping the vegetables. Remove the woody ends of the asparagus, then half the remaining into two long pieces. Brush-clean the mushrooms, then keep any small ones whole and half any larger ones.
- In a large frying pan heat up the olive oil. Firstly, add the mushrooms and fry on a high heat until they soften but also go nicely golden and crisp. Then add the asparagus and fry for a couple of minutes before adding the garlic. Fry for another minute or so until the garlic is fragrant, and the asparagus is tender – the whole process should come together in about 10 minutes or less.
- Finally season the sautéed vegetables with some Maldon Smoked Sea Salt flakes and serve.
Serving: 2 as a side dish
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
1 tbsp olive oil
200g mixed mushrooms (such as shiitake, baby king oyster, chanterelle, enoki)
250g asparagus
2 garlic cloves, crushed
A good pinch of Maldon Smoked Sea Salt flakes
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