Add oil to a sauté pan (I use a bland of coconut oil and oilve oil.
Add cut up mushrooms and asparagus season with fresh ground pepper and sea salt.
Cook until desired crispness is reached. I like my mushrooms cooked well done. So about 10 min.
While that’s cooking prepare a bed of cut up romaine lettuce. Put crumbled feta chese on top. Sprinkle balsamic vinager ontop of that.
Top with warm asparagus and mushrooms. There should be enough oil left over with them to make a perfect mix with balsamic vinager.
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