Cast Iron Skillet A+M+S

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

Step 1

Start off my melting your coconut oil in a cast iron skillet over a medium heat.

Step 2

Cut off the tough ends or peel the ends of asparagus and cut them into 1 inch pieces. (Set aside).

Step 3

Cook your shallots in the melted coconut olive oil over med-high heat, stirring constantly, for about 1-2 minutes.

Step 4

Reduce heat to medium. Add asparagus, mushrooms, salt and pepper. Cook, stirring constantly, for about 5 minutes.

Step 5

Season with salt and pepper.

Step 6

Serve on top of your egg whites or next to a lean protein.

Step 7

Eat Slow & Enjoy!