Asparagus and Tomato with Mushroom Sauce

I promise, I am working on the Thanksgiving recipes! Promise!

It is a light Thanksgiving for my kitchen this year. My sister in law just redid her whole dining room and kitchen, so we are going to take advantage of that this year and go to her place. But my husband has a few days off while I work, so I'm prepping some things so he doesn't feel left out of the left-over-palooza that is coming.

You could serve this with rice or pasta. Or you can just eat it. Just eat it. It's good for you. All veggies. You could even make a double batch and use it as a side for Thanksgiving. Ha! I might just do that. I need something to bring to work with me.

Asparagus and Tomato with Mushroom Sauce

1 lb asparagus

1 pint cherry tomatoes

1/4 cup Cream of Porcini 

Himalayan Pink Salt

2 Tbsp Garlic Olive Oil

Heat the olive oil in a large saute pan to medium. Trim the asparagus of it's woody ends and slice on the diagonal into bite-sized pieces. Halve the cherry tomatoes.

Add the asparagus to the pan and saute, stirring often for 3-5 minutes. Add the tomatoes and a sprinkle of the salt. Cook for about 2-3 minutes more. The tomato juices should be running around the pan and everything should start smelling amazing.

Now it is time for the Cream of Porcini. Add it in a tablespoon at a time stirring until you have it all incorporated.