- 8 oz fresh baby bella mushrooms
- 1 bundle of fresh asparagus
- 4 green onions
- 1 small/medium zucchini
- 1 tbsp white balsamic vinegar
- 1/2 + 1 tsp salt
1. Fill a medium sauce pan with water, add 1 tsp salt, and bring to a boil. While you are washing the asparagus, snap the hard ends off. You should be able to gently bend the spears in your hands and it should naturally snap about 1/2 way to 1/3 of the way from the bottom. Once the pot is boiling, add the asparagus and cook for 3 minutes. Remove promptly and place into a large bowl filled with cold water and ice. Remove after 2 minutes.
2. Leaving the stems intact cut the mushrooms into quarters. Cut the ends off of the zucchini and slice in half lengthwise. Cut each half into 1 inch long sections. Cut each section into 3 – 4 slices. Add the mushrooms and zucchini to a medium skillet and cook over medium-low heat. Season with 1/2 tsp salt and cook until the mushrooms are a deep brown. Stir occasionally, don’t let the zucchini overcook. Remove from heat.
3. Using a slotted spoon – careful not to get any of the liquid – place the mushrooms and zucchini into a large bowl. Cut the green onions into inch long pieces then slice those in half lengthwise. Add the green onions to the large bowl. Cut the asparagus spears into 1 inch long pieces. Add the asparagus to the bowl. Add the white balsamic vinegar and stir. Be sure to coat all the veggies in the vinegar.
Based off of the recipe found on fig & fork