• Prep Ingredients
• Wash, peel and cut asparagus or just break them into small pieces. {Refer to the video}
  
• Wash, wipe, peel and slice or dice mushrooms.
  
• Chop or slice two cloves of garlic.
  

Saute

•  Heat your 10-inch Mealthy Stainless steel pan and add the avocado oil. If using aquafaba, add two tbsps now.
• Once, the avocado oil is hot, add garlics and allow few seconds to infuse the garlic in the oil.
• Now add asparagus to the same pan and stir fry on medium high for about 4-8 minutes until mushroom and asparagus are tender.
• Once cooked, both veggies - mushrooms and asparagus will change colors. While mushrooms will have light brown color with liquids dried, asparagus will become dark green and tender but yet with a bite.
  
• Season with salt, pepper, and the seasoning mix  and give a good toss. 
• Squeeze in fresh lime and give a good mix.
  
• Serve hot as a side or as a main.
• Enjoy!

Instant Pot Method

• Wash and prep all veggies.
• Trim the asparagus and slice or dice the mushrooms.
• Put the IP into a sauté mode, and add oil or aquafaba if oil-free. Add garlic and allow it to infuse.
• Now add mushrooms and asparagus. Add 2 tablespoons of water or vegan broth and close the lid.
• The pressure will build with the water released from the veggies, and as soon as you see the raised pressure pin, move the vent to the sealed position, and switch the sauté mode off.
• Set the pot to pressure cook in low pressure for 1 minute. 
• After a minute, let it stand for another minute or two minutes (depending on the amount of veggies) and quick release pressure.
• Now open the lid. It’s okay if you see a lot of liquid inside the pot.
• Bring the pot to sauté mode again and allow the veggies and mushrooms to brown while the liquid dries out. 
• Season, mix and add lime juice.
• Serve and enjoy.