asparagus time

I want to eat as much asparagus as I can while they're in season, and I love them with mushrooms. And I'm still trying to use up the Pixies.

Saute chopped onions in olive oil and remove from pan. 

Saute mushrooms in the oil until they smell rich and earthy.

Add the onions back.

Add asparagus, cut into 2" chunks, and sliced red bell peppers. 

Season with salt and black pepper.

Cook until the asparagus is the consistency you like. I like a bit of crunch.

Drizzle with pomegranate molasses. 

Top with slices of peeled Pixie tangerines.

today's lunch

For some reason, it no longer seems like a hassle to make lunch for myself. So today, roasted asparagus, shiitake mushrooms, and walnuts. Topped off with fried eggs for protein, and shaved slices of Manchego.

The little convection toaster oven makes it fast and easy. I roasted the salted asparagus and shiitake with a drizzle of olive oil, and added walnuts for the last couple of minutes.

I've been cooking a lot with nuts these days, because it makes me feel like I've eaten a full meal when I'm staying off carbs.