These two vegetables are great together in any number of dishes.Â Cooked together as detailed below, they can then get tucked into an omelette or quesadilla.Â This recipe will make 3-4 of either, or if you prefer, some of each.
Trim the leaves from 1 bunch of spinach and soak them in water three times, draining the water each time.
Snap the bottoms off 1 bunch of asparagus, then cut the spears into 1 inch pieces.Â Slice the thickest pieces in half lengthwise.
Trim 1 stem of green garlic and chop it to make 4 T.
Trim and wash 2 portabello mushrooms and chop them.
Saute the garlic, mushrooms and the asparagus together in 3 T. olive oil on high heat until the asparagus is tender but still crisp.Â Add the spinach and saute for 3 minutes.Â Season with salt and pepper.
For omelets:Â Beat 10-12 eggs with salt and pepper. Grate or slice 12 oz. of your favorite cheese.Â Grease a non-stick 12 inch skillet with butter or oil and use a ladle to pour a thin layer of the egg on it.Â When the egg begins to bubble, add a layer of cheese to one half the omelet and then spoon a layer of vegetables over it.Â When the egg is cooked enough, flip the other side over the vegetables and cheese.Â Cook for 2 minutes, then flip the entire omelet to cook on the other side for another minute.
For quesadillas:Â Grate 12 oz. of cheddar or jack cheese.Â Heat 12 inch flour or corn tortillas in a large pan.Â Sprinkle cheese over half the tortilla then spoon the vegetables on top of the cheese.Â Fold the other side of the tortilla over the mixture and cook for 2 minutes, then flip the entire quesadilla to finish cooking the other side.