Sautéed Asparagus Mushrooms
A quick, healthy, and versatile dish ready in under 15 minutes. Perfect as a side or main dish with customizable flavors.
Equipment
- Skillet or Frying Pan
- Knife
- Cutting Board
- Spatula or Spoon
Ingredients
Main Ingredients
- 1 bunch asparagus trimmed (swap with green beans if needed)
- 8 oz mushrooms cremini, button, or shiitake (swap with diced zucchini if needed)
- 1 tbsp olive oil swap with coconut oil or butter (non-vegan)
- 2 cloves garlic minced (swap with garlic powder or onion powder)
- to taste salt
- to taste black pepper
Instructions
- Snap off tough ends of asparagus and cut into 1½-inch pieces.
- Clean mushrooms with a damp cloth and slice thinly.
- Heat olive oil in a skillet over medium heat until shimmering.
- Add mushrooms and sauté for 5 minutes until golden.
- Stir in asparagus and cook for 3-5 minutes until tender-crisp.
- Add minced garlic and cook for 1 minute.
- Season with salt and pepper to taste.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Not recommended for freezing.
Variations: Add red pepper flakes for heat, top with parmesan (non-vegan), or use fresh herbs like thyme.
Variations: Add red pepper flakes for heat, top with parmesan (non-vegan), or use fresh herbs like thyme.
