Asparagus with Mushrooms

  • Prep Time:
  • Start to Finish:
  • Servings: 2


3 oz Green Giant™ Fresh Asparagus
1 Tbsp, plus 1 tsp kosher salt
1/2 cup Green Giant™ Fresh Mini Sweet Peppers
1 Tbsp, plus 1 tsp olive oil
1 Tbsp lemon juice
1 cup Green Giant™ Fresh Baby Bella Mushrooms
1 tsp crushed black pepper
2 sprigs Green Giant™ Fresh thyme
2 tsp chives, chopped


  1. Heat up 3 cups water and 1 Tbsp kosher salt. Meanwhile, trim the ends of the asparagus about 1” from the bottom
  2. When the water comes to a boil, drop the asparagus and turn off the heat; let asparagus blanch for about 1 minute
  3. Strain and cool asparagus under cold running water and place on paper towels to dry
  4. Wash the peppers, core out the seeds and chop into fine cubes. Add 1 tsp olive oil, lemon juice, and season with salt and pepper to taste
  5. Heat pan with 1 Tbsp olive oil. When hot, add mushrooms, black pepper and thyme. Stir-fry about 3 minutes or until crisp-tender. Reduce heat and add salt to taste
  6. Arrange asparagus as base, add mushrooms and top off with mixed peppers and chopped chives