Chef Tom Fraker
Sautéed Potatoes, Asparagus and Button Mushrooms
Sautéed Potatoes, Asparagus and Button Mushrooms
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
American
Servings
4 - 6 servings
Prep Time
5 minutes
Cook Time
10 minutes

Ingredients
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2 tablespoons extra virgin olive oil
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2 tablespoons unsalted butter
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½ pound Button Mushrooms – cleaned and quartered
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¾ pound fresh “pencil-size” asparagus – ends trimmed, halved
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2 cloves Melissa’s peeled garlic – minced
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To taste kosher salt and freshly ground pepper
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1 package Cooked Baby Potatoes – rinsed
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1 fresh lime
Directions
In a sauté pan, heat the oil and melt the butter over medium-high heat. Add the mushrooms, asparagus and garlic and sauté for 5 minutes, stirring often.
Add the potatoes and sauté, stirring often, for 5 minutes or until potatoes are heated through. Cut the limes in half and squeeze the juice over the vegetables. Stir and serve.
Filed in:
Asparagus,
Cooked Potatoes,
Cooked Potatoes with Mustard Sauce,
Lime,
Organic Asparagus,
Organic Limes,
Peeled Garlic,
Sautéed,
Sautéed Potatoes Asparagus and Button Mushrooms,
Side Dish