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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.

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.