Hot Tossed Salad 

Have a look at what’s in the fridge.

Then if you have some  grab 

• one bunch of asparagus, 
• one yellow capsicum (red or green are both okay if the yellow ones are unavailable or too expensive),  
• some mushrooms and 
• one or two zucchinis.

1. Chop the lot into bite sized pieces and toss into a fry-pan with olive oil and a dab of butter.  (Butter makes everything taste so much better.)
2. Stir around until cooked but not  mushy.  It’s almost like a stir fry.
3. Season with a bit of cracked pepper (I’m trying to avoid the salt) and then serve.  I would add some fresh herbs about now but I keep forgetting.
4. The capsicum cooking with the mushrooms and the asparagus seems to give the dish a really nice favour.

Variations:

Add or swap green beans, snow peas, leeks, those food items that cook around the same time as asparagus and mushrooms.

Enjoy.