Monday, August 25, 2014

Asparagus Mushroom S




Asparagus Mushroom Sauté - - 2 cups asparagus (cleaned & cut in quarters) - 1 cup mushrooms (cleaned, trimmed & cut in quarts) - 2 springs fresh rosemary (minced) - 1 tablespoon olive oil - 1 teaspoon sea salt to taste - 1 teaspoon black pepper to taste - dash cayenne pepper to taste Preparation - In frying pan, place olive oil & bring to high heat. - Sauteed asparagus & mushrooms. - Add seasoning to taste. - When vegetables are tender remove from heat. Serve via South Beach Diet Recipes http://ift.tt/1laDOAY


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