SAUTEED ASPARAGUS / GREEN BEANS / MUSHROOM

Ingredients:
1 doz firm asparagus, peeled
or
1 doz green beans, cut into 2 inch pieces
or
8-10 oz button mushroom sliced

3-4 garlic cloves minced
3 tbsp unsalted butter
2 tbsp chopped parsley or dried parsley
2 tsp dried oregano
1/2 tbsp ground black pepper
2 tbsp lemon juice
salt to taste
water

Preparation:

• In a large skillet boil water and salt. Add asparagus/green beans. Return to boil, cover and cook for 1-2 minutes. Shock them in cold water.
• Heat butter in a saute pan on medium-low and add garlic, parsley, oregano, black pepper. Cook for 30 seconds. Add salt.
• Add the asparagus/green beans/mushroom. Mix and cover to cook. Stir occasionally to prevent sticking to the bottom.
• Sprinkle water if they stick to the bottom.
• Cook for about 7-8 minutes. Add lemon juice just before taking them down.

Tips:

• Cut about 11/2 inches off the asparagus from the bottom before peeling. Lightly peel from bottom to the head.
• It is not mandatory to boil and shock the asparagus and green beans. They can be sauteed as is.