I make this for lunch when I am home by myself because it is so easy and my husband does not eat mushrooms, asparagus or artichokes.
1 small shallot
1 cup of mushrooms
1 cup of asparagus
6 artichoke hearts
Olive oil
Bunch of fresh parsley
The juice of 1/2 a lemon
S and P
Slice the shallot. Add a small amount of olive oil to a pan along with the shallots and sauté on medium until just softening.
Clean the mushrooms (brush with a paper towel, no water), slice and add to the pan. Cook until just turning brownish. Cut the asparagus into small pieces and add to the pan. Cut the artichoke hearts into quarters and add to the pan. Chop the parsley and mix with the vegetables.
When the asparagus have turned bright green, squeeze the fresh lemon juice over the top and enjoy!