Ingredients
2 cups asparagus (cleaned and cut in quarts)
1 cup mushrooms (cleaned, trimmed and cut in quarts)
2 springs fresh rosemary (minced)
1 tablespoon olive oil
1 teaspoon sea salt to taste
1 teaspoon black pepper to taste
dash cayenne pepper to taste
Method
Step 1
In frying pan place olive oil and bring to high heat.
Step 2
Sauteed asparagus and mushrooms.
Step 3
Add seasoning to taste.
Step 4
When vegetables tender remove from heat.
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