I bought a ton of veggies the other day. Typically I walk to a local vendor near my house here in Italy. But I went to the military base the other day, so I popped in to the American grocery store, which I am thankful for, however I don’t buy vegetables there normally. They ship vegetables from all over the world, when they could simply just get them in Italy! So instead, you get vegetables that aren’t fresh. In fact, often they go bad within a day or two and you’ve paid twice the price! That point being made, I knew I needed to use them up quickly or waste money and hard work. So I decided to try asparagus and mushrooms together. Not too shabby if I do say so myself. The hubster loved it. We ate it along with the chicken I used to make bone broth with today!
1 Bunch of Asparagus
5 Large White Mushrooms
1-2Tsp Dried Rosemary (2 Sprigs Fresh if you have it)
2Tsp Coconut Oil or Bacon Fat
2 Cloves Garlic, Minced
Himalayan Sea Salt
Fresh Ground Pepper
Slice up your asparagus and mushrooms and place in an 9×9 glass baking dish.
Add Garlic, Rosemary, Salt and Pepper as well as your fat of choice. I had made egg muffins for breakfast with bacon so I drizzled bacon fat over everything and mixed it all together.
Roast at 450°F (230°C) for 15-20minutes. I stirred everything around 10minutes to make sure it was all fully coated.
Serve as a side dish! Super simple, quick and easy.