Asparagus-Mushroom-Leek Sauté

Recipe by Jan Marie
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté bacon. Set aside.
  • Reserve 1 tablespoon bacon fat.
  • Add olive oil (optional).
  • Clean, stem and slice mushrooms.
  • Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
  • Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
  • Cut asparagus into bite size pieces, discarding the tough ends.
  • Blanch asparagus in hot boiling water until slightly crunchy. Don’t overcook.
  • Combine asparagus, bacon, mushrooms and leeks in fry pan.
  • Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.
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