Ingredients

  • 15 ml (1 tbsp.) olive oil
  • 1 sliced onion
  • 2 ml (1/2 tsp.) dry basil
  • 1 pinch of pepper
  • 750 ml (3 cups) fresh shiitake mushrooms, cut into slices (about 125 gr / 4 ounces)
  • 500 ml (2 cups) Paris mushrooms cut into slices (about 175 gr/ 6 ounces)
  • 2 cloves of garlic finely chopped
  • 500 gr (1 pound) trimmed asparagus cut in pieces of 4 cm ( 1 1/2 inches)
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Preparation

  • In a wok, or in a large frying pan, hot the oil at high-heat.
  • Add onions, basil, salt and pepper in stirring continually about 2 minutes.
  • Add the mushrooms, the garlic, and cook in stirring about 2 minutes or until the liquid evaporate. Add the asparagus and cook in stirring about 4 minutes or until the asparagus are cooked but lightly crispy.

Chef's notes

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