• Dr. McMillen

Sauteed Brussel Sprouts & Asparagus


INGREDIENTS:

1 bundle asparagus 12 ounces Brussels sprouts 2 tablespoons extra virgin olive oil

Seasoned salt 2–3 drops Lemon essential oil 3–4 cups water

DIRECTIONS:

1. Bring water to boil. 2. Halve Brussels sprouts and add to water. Boil for 4–5 minutes. 3. While Brussels sprouts are cooking, heat up skillet. 4. Drain Brussels sprouts and add extra virgin olive oil to skillet. 5. Add Brussels sprouts, sprinkle with seasoned salt. 6. Sauté Brussels sprouts for about 3 minutes, then add Lemon essential oil. 7. Add asparagus and toss. Cover skillet and let cook, tossing a few times to coat asparagus. 8. Cook until desired tenderness.

9. Enjoy!

Reference

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Hendersonville, TN

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The Allergy & Spine Center
16 Exective Park Dr.
#100
Hendersonville, TN 37075
615.991.3100
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