2 T The Tasteful Olive's Lemon Fusion olive oil

1 C button mushrooms, sliced or quartered

1 C asparagus, cut on the bias in 2" pieces

1 clove garlic, chopped

1 Roma tomato, cut into 8 wedges

3 fresh basil leaves, cut

Kosher salt and pepper to taste (*fresh milled pepper may be used)

2 T The Tasteful Olive's Sherry Reserva vingegar from Spain

1/2 tsp fresh parsley, chopped



Heat a medium size saute skillet over medium high heat. Add the Lemon oil to skillet and coat well. Add mushrooms, stir and saute for about 1 minute. Then add asparagus and garlic and cook one more minute. Now add tomato wedges, spices and basil. Cook and stir until tomatoes are a little tender. Add the Sherry Vinegar to skillet, simmer and reduce. Finish with parsley and serve.

Excellent vegetarian entree or serve as a side dish with any meat entree.

     recipe by Chef Jesse Vega, Executive Chef at Our Lady of Mercy, Liberty, MO