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1 pound of mushrooms (crimini or whatever is available), quartered
1 pound asparagus, bottom two inches cut off
1 turnip, waxy skin removed and then shaved thin using a vegetable peeler
1 bunch scallions chopped large
5 cloves garlic, chopped
1 small zucchini, quartered lengthwise and sliced thin
a small bunch chives, cut one inch long
2 tablespoons capers
2 tablespoons red wine vinegar
2 tablespoons olive oil
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