Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme Recipe

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme Recipe is brought to you by Just Plum Crazy.

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme Recipe!

 

It’s National Gluten Free Day. I don’t have Celiac disease, but I do have Crohn’s Disease. Going Gluten Free is supposed to help with it so I figured why not give it a shot. It really is a lot easier these days to go Gluten Free than it used to be. You have so many more options. Be sure and follow along with our National Food Day recipes as we move through the month.

The Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30
approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo
approved and Vegan as well.

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

Serves – 4 -6

Ingredients:

  • 1 (16 oz.) tub of White or Cremini Mushrooms, cleaned and thickly sliced
  • 1 lb. of Asparagus, thick parts trimmed
  • 2 teaspoon of minced Garlic
  • Zest and juice of 1 Lemon
  • 2 teaspoon of fresh Thyme (or use ½ teaspoon of dried Thyme)
  • 1 tablespoon of Olive Oil
  • 1 tablespoon of Butter
  • Salt and Pepper to taste
  • A handful of Parsley to garnish

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

 

Instructions:

1. In a large skillet heat the olive oil and butter over medium heat.

2. Add the minced garlic, lemon zest, and fresh thyme leaves (or the dried ones) and sauté for 1
minutes or till the raw smell of the garlic is gone. Do not let it brown.

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

3. Tip in the sliced mushroom and asparagus along with salt and pepper.

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

4. Sauté for 5 to 6 minutes, or till the mushroom is cooked and asparagus are crisp tender.

5. Add the lemon juice to taste and some fresh parsley for freshness.

6. Serve warm.

Notes:

Skillet Mushroom and Asparagus with Lemon and Thyme goes well with grilled or baked chicken,
pork chops, fish and steak.

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

 

 

Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme Recipe

Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme Recipe

Ingredients

  • 1 (16 oz.) tub of White or Cremini Mushrooms, cleaned and thickly sliced
  • 1 lb. of Asparagus, thick parts trimmed
  • 2 teaspoon of minced Garlic
  • Zest and juice of 1 Lemon
  • 2 teaspoon of fresh Thyme (or use ½ teaspoon of dried Thyme)
  • 1 tablespoon of Olive Oil
  • 1 tablespoon of Butter
  • Salt and Pepper to taste
  • A handful of Parsley to garnish

Instructions

  1. In a large skillet heat the olive oil and butter over medium heat.
  2. Add the minced garlic, lemon zest, and fresh thyme leaves (or the dried ones) and sauté for 1
  3. minutes or till the raw smell of the garlic is gone. Do not let it brown.
  4. Tip in the sliced mushroom and asparagus along with salt and pepper.
  5. Sauté for 5 to 6 minutes, or till the mushroom is cooked and asparagus are crisp tender.
  6. Add the lemon juice to taste and some fresh parsley for freshness.
  7. Serve warm.
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The Gluten Free Skillet Mushroom and Asparagus with Lemon and Thyme is gluten free and Whole 30 approved. Skip the butter and increase the olive oil to 2 tablespoon and it comes Paleo approved and Vegan as well.

boca raton, fl

 

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