Veggie Box asparagus
1 pound fresh mushrooms
Salt and pepper to taste
Veggie Box scallions
Veggie Box kale
1 teaspoon white-wine vinegar
1 tablespoons olive oil
2 stalks of Veggie Box green garlic (using up to the
lightest green part of the stalk)

1 pound fresh mushrooms 1 teaspoon white-wine vinegar 1 tablespoons olive oil 2 stalks of Veggie Box green garlic (using up to the

Thinly slice mushrooms. In a large nonstick
skillet, heat oil over high heat. Add mushrooms;
cook, tossing often, until browned, about 7
minutes. Meanwhile, bring 3 cups salted water
to a boil in a small saucepan; add asparagus.
Cook until crisp-tender, 3 to 5 minutes; drain.
To mushrooms, add kale, and cook for a few
minutes, and then add asparagus, green garlic,
and scallions; season with salt and pepper.
Cook, tossing, until scallions have wilted and
pan is dry, about 2 minutes. Stir in vinegar;
serve immediately.