FRANCE
Asparagus with Mushrooms
INGREDIENTS 1 bunch asparagus, trimmed 1 inch from the bottom, peeled and chopped into 1 inch long chunks 1 cup mushrooms, brushed, cut in quarters 2 tbsp olive oil (1 for cooking 1 for after) 1-2 garlic cloves, chopped 3 tbsp water ½ lemon zest Salt Pepper METHOD Saute the mushroom with salt and olive oil for about 2-3 minutes on a little bit over medium heat in a medium sized pot. Add in the garlic and saute until the smell of garlic comes out. Then add the asparagus and water. Cook for 15 minutes over a little bit under medium heat with the lid on. Turn the heat off. Sprinkle salt, pepper and lemon zest on top and pour the remaining olive oil, then toss. Let it cool down and place on a serving plate. Serve with any kind of beef, chicken and fish.
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