Calories Per Serving: 145
Servings: 2
Ingredients:
8 oz asparagus
1 small white or yellow onion, chopped
2 T sunflower seeds
1 large portabello mushroom cap, chopped
1/2 T coconut oil
1 T garlic
1-2 t Tone’s Rosemary Garlic Seasoning
Directions:
- Melt coconut oil in medium or large saucepan over med-high heat
- Stir in onion and garlic and cook until translucent
- Add sunflower seeds, mushrooms, asparagus, and Rosemary Garlic seasoning then cover
- Cook, stirring occasionally, until asparagus reaches desired consistency
