Ingredients
1 bundle of asparagus, approx. 1 lb
1 red bell pepper
8 oz mushrooms
1/2 tsp oregano
1/2 tsp garlic salt
2 tsp chili powder
1/4 – 1/2 tsp red pepper flakes to taste
1 Tbsp olive oil
Directions:
Wash all vegetables well. Trim 1″ off bottom of asparagus stalks. Cut asparagus into 1-1 1/2″ pieces. Slice mushrooms. Dice bell pepper. Place all vegetables in a large bowl. Pour olive oil over vegetables and mix until all are coated with oil. Sprinkle seasonings over veggies and mix well. Heat a non-stick skillet over medium heat and add vegetables. Cook covered over medium heat stirring occasionally for 8-10 minutes or until the asparagus is heated through and crisp-tender.
*Note: I prefer to use thinner asparagus stalks as they tend to be less “woody” and more tender. For a really spicy version, add 1/2 tsp black pepper and double the chili powder.