Chanterelle Mushroom and Asparagus - Vegan

Ingredients:

• 1 pound fresh chanterelle mushrooms, cleaned and sliced
• 1 pound fresh asparagus, washed and trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup vegetable broth or water
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)
• Lemon wedges for serving (optional)

Instructions:

1. In a large skillet or pan, heat olive oil over medium heat. Add garlic and cook for about 1 minute until fragrant but not browned.
2. Add chanterelle mushrooms to the pan and cook for 5-7 minutes until they begin to soften and release their liquid. Stir occasionally to ensure even cooking.
3. Add asparagus to the pan and cook for an additional 5-7 minutes until both the mushrooms and asparagus are tender but still slightly firm.
4. Pour vegetable broth or water into the pan to deglaze any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes until slightly reduced.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or cilantro if desired. Serve alongside lemon wedges for an added burst of flavor. Enjoy!