This plate licking good meal is just the thing to cook when you are cooking for one and want something quick and simple to whip up. It would make a great breakfast and lunch and a light dinner.
In terms of health benefits, mushrooms are rich in nutrients including vitamin D, selenium, copper, potassium, vitamin C and phosphorus. They are also a good source of dietary fibre and protein.
Asparagus is rich in vitamins E, B, C and K as well as folate, copper and iron. It is also a good source of fibre and contains anti-inflammatory and antioxidant properties.
You can serve the mushrooms and asparagus on any toast you like but I would recommend sourdough!
Here is the recipe...
Approx 8 mushrooms sliced
Asparagus tip (however many you like, I used about 6)
Knob of butter
1 clove of garlic
1/2 juice of a lemon
125ml or 1/2 carton Coconut Cream (Found in Sainsbury's)
1 tbsp freshly grated parmesan
Melt knob of butter in a large ish frying pan, add crushed clove of garlic to the pan but don't let it burn, keep it moving around the pan and after about a minute throw in the sliced mushrooms and after a couple of minutes get the asparagus tips in.
Continue to fry for a few more minutes then squeeze half a lemon into the pan plus a good pinch of salt and pepper. Add coconut cream (be careful here not to pour in only the coconut water) Give it all a good stir and allow to simmer for 5 minutes until the sauce is reduced and creamy. Turn off the heat and add around a tbsp of grated parmesan, stir and allow to melt. Serve over a slice or two of toast. You could add another squeeze of lemon, garnish with a little fresh parsley or thyme and salt and pepper if needed.
I would love to see your own creations over on Instagram, tag me in @emmalouise_kitchen
I hope you enjoy :)