THINK SPRING (ASPARAGUS AND MUSHROOM STIR FRY)
We usually have this for breakfast on toast points, there is just something about the combination of the coconut oil, garlic mushrooms,and asparagus. I have also used it on steak or over potatoes,or rice. In the spring I use morel mushrooms if I can find any.
Provided by Linda Smith @Cookenwithlov
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- Slice mushrooms
- Dice asparagus
- Put I teaspoon coconut oil in small sauté pan, add mushrooms and asparagus. Sprinkle with garlic salt.
- Sauté on medium till mushrooms and asparagus are fork tender, and liquid is gone.
- Add diced bacon and cook till warmed though.
- Note as mushrooms cook they release some liquid this will dissappear when they are done.
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