NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Ground beef (93% lean)

1 cup Cremini mushrooms

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

2 tbsp Beef broth

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with a pinch of the salt and pepper, then toss to coat evenly.

• 4

  Roast the asparagus in the oven for 10-12 minutes until they are tender and slightly charred.

• 5

  While the asparagus roasts, heat the remaining olive oil in a large skillet over medium-high heat.

• 6

  Add the diced onion and sliced mushrooms to the skillet, sautéing for 4-5 minutes until the vegetables are softened and browned.

• 7

  Add the ground beef to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 8

  Stir in the minced garlic, dried thyme, remaining salt, and pepper, cooking for 1 minute until fragrant.

• 9

  Pour in the beef broth and coconut aminos, scraping the bottom of the pan to release any flavorful browned bits.

• 10

  Simmer the beef mixture for 2-3 minutes until the liquid has slightly reduced and coated the meat.

• 11

  Plate the beef and mushroom mixture alongside the roasted asparagus and serve immediately.