- 125g green asparagus
- 150g oyster mushrooms
- some yellow and red cherry tomatoes
- salt, pepper
- lemon zest
- oil or margarine
Cut off the ends of the asparagus and cut the rest into 3 cm pieces, the mushrooms into stripes. Smash the garlic with the side of a big knife.Heat 1 tblsp margarine or oil in a pan and add aspargus first. Stir from time to time and fry for a few minutes until the asparagus starts to get brown.
Now add the mushrooms and garlic, I had 2 big cloves. Fry for another 5 minutes on medium heat, slightly stir from time to time. Add salt, pepper, lemon zest and a big pinch of freshly grated nutmeg. When it's almost done cut cherry tomatoes into half and add. Lower the heat and wait til the tomatoes begin to melt. Serve this on its own, considering it a low-carb thing or serve with a rice or potatoe dish. Great flavours and the tomatoes bring enough liquid to have a luscious and tangy dish.