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Side Dish
American
4 - 6 servings
5 minutes
10 minutes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
½ pound Button Mushrooms – cleaned and quartered
¾ pound fresh “pencil-size” asparagus – ends trimmed, halved
2 cloves Melissa’s peeled garlic – minced
To taste kosher salt and freshly ground pepper
1 package Cooked Baby Potatoes – rinsed
1 fresh lime
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.
