vegetarian kitchen: buttered asparagus and mushrooms

Dearest ______,

With the exception of the fried tofu which took a light year and a half to bronze over / cook, this was a relatively fast dish to prepare.

While most asparagus and mushroom combinations require the browner species of the loveable fungi (Button Mushroom, Portabello, Shiitake, etc), I got the white clamshell mushroom which is said to be better paired with seafood. For my mediocre tastebuds though, they looked lovely enough with the dish. For this, I used:

Garlic, Mushrooms, Asparagus…
… And fried tofu for much- needed protein.
As soon as the diced tofu had shown signs of bronzing above all that heat and oil and time, I tossed all else into the sizzling pan- including butter, salt, pepper.

And that’s how I quickly made lunch for my work lunch box tomorrow. The end!



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