Asparagus with mushrooms and hazelnuts

Indulge in the delightful combination of tender asparagus spears, earthy mushrooms, and the zesty touch of lemon in this sautéed asparagus and mushroom dish. Whether you’re looking for a flavorful side dish or a satisfying vegetarian main course, this recipe is sure to please your taste buds. The vibrant colors, contrasting textures, and aromatic flavors make it a perfect addition to any meal. With just a few simple ingredients and easy-to-follow instructions, you can create a dish that is both nutritious and delicious. Let’s dive into the world of flavors and enjoy the freshness of spring with this sautéed asparagus and mushroom delight.

Serves 4

ALLERGIES:

• Sf (Shellfish)
• Gf (Gluten)
• Df (Dairy)
• Ef (Egg)
• Nf (Nuts)

INGREDIENTS:

• 2 tbsp. lemon juice
• 1/4 tsp sea salt
• Ground black pepper, to taste
• 1 pound fresh asparagus, ends trimmed
• 2 tbsp. coconut oil
• 6 cups mushrooms
• 1/2 cup green onions, sliced
• 2 tbsp. hazelnuts, toasted and finely chopped

INSTRUCTIONS:

1. In a small bowl, combine the lemon juice, 1 tbsp. of the coconut oil, salt, and ground black pepper. Set aside.
2. Bring a pan of water to a boil. Add the trimmed asparagus and cook for a few minutes until tender. Drain the asparagus and set aside.
3. In a pan, heat the remaining 1 tbsp. of coconut oil over high heat. Add the mushrooms and cook until they are soft.
4. Add the sliced green onions to the pan and sauté for an additional minute.
5. Add the cooked asparagus to the pan and cook for another 3 minutes, stirring gently to combine all the ingredients.
6. Remove the pan from the heat and slowly pour in the lemon juice mixture, tossing the ingredients to coat evenly.
7. Sprinkle the toasted and finely chopped hazelnuts over the top.
8. Serve the sautéed asparagus and mushrooms as a side dish or a light vegetarian main course. It pairs well with grilled chicken, fish, or tofu, and can be served over rice, quinoa, or pasta if desired. Enjoy!

The sautéed asparagus and mushrooms can be served as a side dish or a light vegetarian main course. It pairs well with grilled chicken, fish, or tofu, and can be enjoyed on its own or served over rice, quinoa, or pasta for a more substantial meal. Garnish with additional toasted hazelnuts and fresh herbs if desired. Serve warm and enjoy!