|Source: Recipe from the Bastyr Kitchen|
|Prep time: 5 minutes||Cooking time: 10 minutes||Total time: 15 minutes|
Cooking asparagus and mushrooms may provide you with more antioxidants than eating the nutritious produce raw, so why not give this Asparagus and Mushroom Saute a try for your health? This vegetarian dish, which can be served as either a side dish or an entree, was served in the Bastyr Dining Commons on February 10, 2012, as part of a special Cancer-Fighting Menu created by dietetic intern Matt Keen. Other menu items included Carrot, Orange, Fennel Soup; Chickpea Patties; Mediterranean Lentil Salad; Rainbow Chard with Cranberries and Almonds; Baked Salmon with Caper Relish; Oatmeal with Berry Compote; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.
Combine 1 tablespoon olive oil with asparagus and mushrooms. Toss to combine.
Heat 1 tablespoon olive oil over medium heat. Add onion and garlic and saute until tender.
Add the asparagus and mushroom mixture, and salt and pepper to the pan. Saute for 4 to 5 minutes, or until asparagus is tender.