It’s been a while since I last posted a dish that we made as part of our evening meal, so here we go. It’s very simple, but we enjoyed it tremendously.
Garlic butter
12 asparagus spears, each cut up into three pieces
½ large onion, sliced and diced
1 large red pepper – cut into quarters and then sliced
½ punnet sliced mushrooms
Large handful of baby spinach leaves
½ to 1 tsp store bought garlic
Dried Basil
Dried Rosemary
Steam the asparagus pieces and keep aside. It must still be firm but not hard as you will add it to the rest of the ingredients in the skillet and do not want it mushy.
In a large skillet, add some garlic butter, I used about 7 slices of a stick.
Once melted, add the onion, peppers and stir-fry.
Add store bought garlic (½ to 1 teaspoon), we like a lot of garlic, then halfway through the process, add the mushrooms, and fry till virtually done.
Spice with basil and rosemary to your liking.
Continue to stir-fry, but do not overdo it.
30 second before the end, add a large handful of fresh baby spinach leaves, mix it through. It only need to wilt, and then serve immediately.
Source: Esme Slabbert’s kitchen
TRIED AND TESTED – Own creation – used what I had available
