Spring Greens with Mushrooms

Early seasonal flavor recipe featuring fresh Spring asparagus with rainbow chard, garlic ramps and oyster mushrooms.

Recipe by


  • 1 bunch Asparagus from A,C and D Farms
  • 3-4 leaves Rainbow chard from True Roots
  • 2-3 Garlic ramps from Fiddler’s Green Farms
  • 2 cups Oyster Mushrooms from the Mushroom Ranch
  • 1 tbsp Olive Oil
  • 3 tbsp water
  • salt & pepper to taste


  1. Remove leaves from chard
  2. Slice then saute chard veins until soft, then add the leaves after slicing into ribbons
  3. Cook until greens are softened 3 to 4 minutes then add to serving plate
  4. Slice ramps and begin to saute for 1 minute
  5. Add mushrooms and cook until done about 4 minutes and add to serving plate on top of chard
  6. Add 3 tablespoons of water to the pan and cook asparagus with ends removed until water evaporates
  7. Add 1 tablespoon olive oil and saute for 1 minute then add to plate


  • Don't forget to season with salt, pepper, and perhaps some sage to taste.