Mushrooms and asparagus can help your body discharge excess. Combined with arame, we get a tasty and detox dish, and full of minerals!
Get ready for summer!
1 bunch of fine green asparagus
The same amount of flat or shiitake mushrooms
1 handful of arame seaweed
Put water to boil in a saucepan.
Put the arame in a bowl with water to hydrate.
Meanwhile, remove the hard end of the asparagus, about 2 cm. Cut the asparagus into pieces about 2 -3 cm long.
When the water starts to boil, add the asparagus and blanche for about 5 minutes.
When al dente, take them out and pass them under cold water to cut the boiling point and keep their bright green color.
Cut the mushrooms into strips and put a little oil to heat in a wok or large skillet.
When the oil is ready, add the mushrooms and a pinch of salt and sauté until golden brown, about 4 minutes, add the asparagus and the arame well drained.
Mix well and add about 1 spoonful of shoyu and the juice of 1/2 lemon.
Sauté a couple more minutes and it’s ready!
Cook it with love …. and enjoy!