Mushrooms with green asparagus

saltado de setas y espárragos

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!

Ingredients:

1 bunch of fine green asparagus

The same amount of flat or shiitake mushrooms

1 handful of arame seaweed

Lemon juice

Salt

Olive oil

saltado de setas y espárragos

Preparation:

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!

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