Description
A quick and delicious sautéed asparagus and mushrooms recipe perfect as a healthy side dish. This dish features tender-crisp asparagus and browned mushrooms cooked in olive oil and butter, enhanced with garlic and a splash of lemon juice for brightness. Easily customizable with Parmesan cheese and great to complement grilled meats or pasta.
Ingredients
Scale
Vegetables
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
Fats and Oils
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Seasonings
- Salt and black pepper to taste
- 1 teaspoon fresh lemon juice
Optional
- Grated Parmesan cheese for garnish
Instructions
- Heat the fats: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter until melted and hot.
- Cook mushrooms: Add the sliced mushrooms to the skillet. Sauté them for 4 to 5 minutes, stirring occasionally, until they begin to brown and release their moisture.
- Add asparagus: Add the trimmed and cut asparagus pieces to the skillet with the mushrooms. Continue sautéing for another 5 to 6 minutes until the asparagus is tender-crisp.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant to enhance the flavor without burning.
- Season: Season the sauté with salt and black pepper to taste. Then remove the skillet from heat.
- Finish with lemon and garnish: Drizzle 1 teaspoon fresh lemon juice over the vegetables. Optionally, sprinkle grated Parmesan cheese on top before serving warm.
Notes
- For added flavor, add a splash of white wine during cooking to deglaze the pan.
- This dish pairs well with grilled meats or can be served over rice or pasta for a complete meal.
- Use baby bella mushrooms for a heartier, meatier texture if desired.
