Sautéed Asparagus and Mushrooms

Why You’ll Love This Recipe

This recipe is wonderfully simple yet tastes restaurant-worthy. I like that it takes just minutes to prepare, uses minimal ingredients, and can be easily customized with different herbs or seasonings. Plus, it’s naturally healthy, so I can indulge without any guilt.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Fresh asparagus, trimmed and cut into bite-sized pieces

• Mushrooms, sliced (button, cremini, or your choice)

• Garlic, minced

• Salt and pepper

• Fresh lemon juice (optional, for brightness)

Directions

1. Prepare the vegetables: Trim the tough ends off the asparagus and cut the stalks into 2-inch pieces. Slice the mushrooms evenly for quick cooking.

2. Heat the oil: In a large skillet over medium heat, warm the olive oil until shimmering.

3. Cook the mushrooms: Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until they release their moisture and start to brown.

4. Add the asparagus: Stir in the asparagus pieces and cook for another 4–5 minutes, until bright green and just tender.

5. Season and finish: Add minced garlic, salt, and pepper, cooking for another 30 seconds until fragrant. For extra flavor, I sometimes squeeze fresh lemon juice over the vegetables just before serving.

Servings and timing

Serves 4. Prep time: 5 minutes. Cook time: 10 minutes. Total time: 15 minutes.

Variations

• Add a sprinkle of Parmesan for a savory finish.

• Toss in red pepper flakes for a little heat.

• Swap lemon juice for balsamic vinegar for a tangy twist.

• Use a mix of wild mushrooms for deeper flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I sauté them quickly in a skillet over medium heat to maintain texture, rather than microwaving.

FAQs

Can I use frozen asparagus?

Yes, but I prefer fresh for the best texture. If using frozen, cook straight from frozen without thawing.

What type of mushrooms work best?

I often use cremini, but button mushrooms or even shiitake work great.

Can I make this ahead?

I prefer to cook it fresh for the best texture, but you can prep the veggies ahead and sauté just before serving.

How do I keep the asparagus crisp?

Avoid overcooking and sauté over medium-high heat for a tender-crisp bite.

Can I add protein to this dish?

Yes, shrimp, chicken, or tofu would make this a complete meal.

Conclusion

This Sautéed Asparagus and Mushrooms recipe proves that simple ingredients can create something truly special. With its earthy flavor, crisp-tender texture, and quick cooking time, it’s one of my go-to side dishes for both busy weeknights and special occasions.

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