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