Asparagus and Mushrooms Spring Dish

Spring is here and the asparagus crops are right around the corner.

Serves 2-4

  • 1 lb asparagus spears, rinsed well, trim ends and cut stalks into 1-inch piecesasparagus
  • 1 T water or broth
  • 4 c portobello mushrooms, diced
  • ½ c sweet onions, chopped
  • 1 garlic scape, sliced
  • 3 T fresh lemon juice
  • 3 T flaxseed oil, avocado oil or olive oil
  • salt and pepper to taste
  • red pepper flakes to taste (optional)
  1. Heat water or broth. Sauté mushrooms, green onion and garlic scapes until soft.
  2. Add asparagus and heat through.
  3. Wisk together lemon juice, oil of choice, salt and pepper and red pepper flakes.
  4. Toss sauce with other ingredients.


  • Great paired with a simple broiled salmon or grilled shrimp.
  • Use leftovers for lunch the next day over a bunch of spring greens OR stuffed with greens into a gluten free wrap.
  • A dollop of goat cheese also pairs nicely with this dish.
  • Seasonal Eating: Spring Crops
    Posted at 18:39h, 22 March Reply

    […] Asparagus is harvested in our area (New Jersey) in April through early June. Fresh, local asparagus in season is phenomenal. Bigger stalks aren’t necessarily tough—they are just more mature plants—easier to chop up and put into other recipes. (click here for our asparagus and mushroom recipe.) […]

  • Spring Cleaning?
    Posted at 18:51h, 22 March Reply

    […] For a great spring shopping list of real, whole foods that are in season in the spring click here plus one of our favorite simple recipes for asparagus and mushrooms. […]

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