Garlic, Asparagus, Mushroom and White Beans with Brown Rice and Lemon Tahini Dressing

4 cloves garlic, sliced

1/2 lb. mushrooms (more or less)
1 bunch asparagus, washed and cut into 1/2 inch pieces
1 can white beans, drained and rinsed
Almonds, chopped

Coat your pan with olive oil, then add the garlic and saute over medium heat for a few minutes. Add the mushrooms and more oil if necessary, turning the heat to low, and cook until mushrooms become soft and release their juices. Add the asparagus and stir to incorporate. When asparagus is bright green and becoming tender, add the beans and almonds and stir well. Add a bit of salt and pepper and basil or oregano to taste.

Lemon Tahini Dressing

1 clove garlic, pressed
5 Tb. of tahini
1/4 cup lemon juice
pinch salt
1 Tb. olive oil

Whisk the garlic, tahini, lemon juice, olive and salt until smooth. Add water as needed to thin. Add more tahini or lemon juice to taste.

Serve the stir fry over brown rice and generously drizzle with the dressing.

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