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 lightest green part of the stalk)

Thinly slice mushrooms. In a large nonstick skillet, heat oil over high heat. Add mushrooms; cook, tossing often, until browned, about 10 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 asparagus 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.