Description
Sautéed Asparagus and Mushrooms is a quick and healthy vegetable side dish featuring tender-crisp asparagus and flavorful mushrooms cooked in olive oil and butter with garlic. This simple yet delicious recipe is perfect for any meal and can be enhanced with lemon juice and fresh parsley for a fresh finish.
Ingredients
Scale
Vegetables
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces cremini or white mushrooms, sliced
Cooking Fats and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Garnish
- Chopped fresh parsley (optional)
Instructions
- Heat the fats: Heat the olive oil and butter in a large skillet over medium heat until the butter is melted, creating a flavorful base for the vegetables.
- Sauté the garlic: Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, ensuring it doesn’t burn to keep the flavor balanced.
- Cook the mushrooms: Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown, deepening their flavor.
- Add the asparagus: Add the asparagus pieces to the skillet and continue cooking for another 5 to 6 minutes, until the asparagus is tender-crisp but still vibrant green.
- Season and finish: Season the vegetables with salt, black pepper, and lemon juice if using. Stir well to combine all flavors evenly.
- Garnish and serve: Remove the skillet from heat, garnish with chopped fresh parsley if desired, and serve immediately as a healthy and flavorful side dish.
Notes
- For added flavor, sprinkle with grated Parmesan cheese before serving.
- You can substitute shallots for garlic for a milder, sweeter taste.
- Add a splash of white wine during cooking to deepen the flavor profile.
