Buttery Sautéed Mushrooms and Asparagus
- ½ onion, chopped
- 1 ½ cups mixed mushrooms
- 5-10 cloves garlic, cut in half lengthwise, centers removed
- 1 bunch asparagus, bottoms trimmed
- 3-4 tablespoons dairy, soy and gluten free margarine
- salt and pepper to taste
- In a pan, heat margarine and cook onion on med-high to high heat until onion is clear and soft.
- Add mushrooms and cook until they start to brown, stirring often.
- Add asparagus, salt, and pepper to taste and cook until tender.