1 lb fresh asparagus, cut into 1 inch pieces
8 mushrooms, sliced
2 tablespoons butter
1/2 teaspoon garlic salt
2 tablespoons grated Parmesan cheese

Cook asparagus and mushrooms in butter in a large skillet over medium high heat, stirring frequently until asparagus is crisp tender - about 4-5 minutes.
Stir in garlic salt and Parmesan cheese.

Serves 3-4.

Based on a recipe from Betty Crocker.

This recipe linked to

Blessed with Grace

Balancing Beauty and Bedlam

All the Small Stuff

Tales from the Fairy Blogmother

The Gluten Free Homemaker

My Sweet and Savory

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chaya     |173.52.30.xxx |2010-03-31 21:39:06 Thanks for linking to Meatless Mondays. Love this recipe. Adding Parmesan is the finishing touch and the best. If it is possible, would you include us in your list of links. I would love more people to have the opportunity to share with us and to get great meatless recipes. Thanks for considering it. Reply | Quote 0   0

Linda  - The Gluten-Free Homemaker     |74.96.223.xxx |2010-04-01 07:38:54 It sounds delicious. A couple of people in my family would pick out the mushrooms but enjoy the rest. Thanks for sharing this at Gluten-Free Wednesdays. Reply | Quote 0   0

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