1 bunch of asparagus
1 large shallot thinly sliced
1 medium container of sliced mushrooms
1 tbs of coconut oil
½ tsp of sea salt
¼ tsp of ground pepper
Start off my melting your coconut oil in a cast iron skillet over a medium heat.
Cut off the tough ends or peel the ends of asparagus and cut them into 1 inch pieces. (Set aside).
Cook your shallots in the melted coconut olive oil over med-high heat, stirring constantly, for about 1-2 minutes.
Reduce heat to medium. Add asparagus, mushrooms, salt and pepper. Cook, stirring constantly, for about 5 minutes.
Season with salt and pepper.
Serve on top of your egg whites or next to a lean protein.
Eat Slow & Enjoy!