Description
A quick and healthy side dish featuring tender-crisp asparagus and browned mushrooms sautéed with garlic, seasoned with lemon juice, and optionally garnished with Parmesan or fresh parsley. Perfect as a vegetarian, gluten-free accompaniment to grilled meats or grains.
Ingredients
Scale
Vegetables
- 1 bunch asparagus (about 1 pound), trimmed and cut into 2-inch pieces
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
Fats & Oils
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Seasonings & Garnishes
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- Optional: grated Parmesan or chopped fresh parsley for garnish
Instructions
- Heat fats. In a large skillet, heat the olive oil and unsalted butter over medium heat until melted and shimmering.
- Cook mushrooms. Add the sliced mushrooms to the skillet and sauté for 4–5 minutes, stirring occasionally, until they start to brown and release their moisture.
- Add asparagus. Add the trimmed and cut asparagus pieces to the skillet and continue to sauté for another 5–7 minutes, until the asparagus is tender-crisp.
- Add garlic. Stir in the minced garlic and cook for an additional 1 minute to release its aroma and flavor.
- Season. Season the vegetables with salt, black pepper, and lemon juice, tossing to combine all the flavors well.
- Serve. Remove the skillet from heat, garnish with grated Parmesan or fresh parsley if desired, and serve warm.
Notes
- This dish pairs well with grilled meats or can be served over rice or quinoa for a light vegetarian meal.
- For extra flavor, add a splash of white wine while cooking the mushrooms.
- Use fresh garlic and fresh asparagus for the best flavor and texture.
- Adjust lemon juice according to taste for desired brightness.
