Description
This easy and flavorful Sauteed Asparagus and Mushrooms recipe combines tender-crisp asparagus and browned mushrooms cooked with garlic, olive oil, and butter. It’s a quick and healthy vegetable side dish perfect for any meal, offering a balance of textures and a burst of savory flavor with optional hints of lemon and red pepper flakes.
Ingredients
Scale
Vegetables
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
Cooking Fats and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Ingredients
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
Instructions
- Heat fats: In a large skillet, heat olive oil and unsalted butter over medium heat until melted and hot.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 4 to 5 minutes, stirring occasionally, until they begin to brown and release their moisture.
- Add asparagus: Add the asparagus pieces to the skillet and sauté for an additional 5 to 7 minutes, stirring occasionally, until they are tender-crisp but still bright green.
- Season and add garlic: Stir in the minced garlic, salt, and black pepper, cooking for another 1 minute until the garlic becomes fragrant.
- Finish with optional ingredients: If desired, drizzle with lemon juice and sprinkle red pepper flakes. Stir to combine and heat through briefly.
- Serve warm: Remove from heat and serve the sautéed asparagus and mushrooms warm as a delicious vegetable side dish.
Notes
- For extra flavor, sprinkle grated Parmesan cheese just before serving.
- Add a splash of white wine or balsamic vinegar during the last few minutes of cooking for enhanced depth of flavor.
- Ensure asparagus is not overcooked to maintain a crisp texture.
