My Ginger & Garlic Buttered Mushrooms, Asparagus Veg
My Ginger & Garlic Buttered Mushrooms, Asparagus Veg

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Ingredients My Ginger & Garlic Buttered Mushrooms, Asparagus Veg:
  1. You need 350 g of large musrooms sliced 3 times and thick
  2. Give 1/2 tsp - Garlic crushed
  3. You need 1/2 tsp - Ginger crushed
  4. Take 1/2 - A Sweet Pepper cut chunky
  5. Get to taste for Salt & Pepper
  6. Provide 7-8 sprigs for Asparagus cut into chunks
  7. Get 10 of cherry Tomatoes
  8. Provide 2 - good hanfuls of Spinach
  9. Make ready 1 of good handful of peppery wild Rocket
  10. Make ready 2 tbls of Butter
My Ginger & Garlic Buttered Mushrooms, Asparagus Veg instructions:
  1. In a frying pan add 1 tbls butter and when its melted and heated up add the garlic and Ginger
  3. Fry for 30 secounds then add the Mushrooms and fry for 5 minutes
  4. When they are soft then add the other tbls Butter melt it then add the chopped Asparagus
  5. Fry for 3 minutes
  6. Add the Tomatoes and salt and pepper and mix in.
  7. Add the peppers and mix all in
  8. Add the Spinach and just stir around for 1 minute so as the peppers are crunchy
  9. Lay the Rocket out in a serving dish add sea salt and pour the mushroom mix on top. Add a little fresh Basil or parsley to decorate
  10. Serve Hot

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