Sautéed Asparagus, Shitake Mushrooms, Arugula and Spinach

Makes about 2 servings

This is one of my favorite sautéed vegetable medleys to make as a side dish to any entrée.  It’s delicious, packed with vitamins, minerals, antioxidants and takes no time to make. You can easily replace a vegetable here and there, too, if you prefer another one or don’t happen to have one of these on hand.



  • Heat 1 tablespoon coconut oil, ghee or grass-fed butter in a large skillet over medium-high heat.  
  • Cook and stir asparagus until just tender about 3 minutes.  Season with salt and pepper.
  • Add mushrooms and sauté for another 3-4 minutes.  Add in the Coconut Aminos and stir.
  • Add spinach and arugula to skillet and sauté until wilted and other vegetables are starting to turn a golden brown, about 5-7 more minutes.  Taste and if needed add more salt and pepper to taste.
  • Remove from skillet and top with Eden Shake Sesame and Sea Vegetable Seasoning.
  • Enjoy!