This Sautéed Asparagus & Mushrooms recipe is a simple, nutritious side dish that’s ready in minutes. With tender asparagus, savory mushrooms, and a hint of garlic, it’s a perfect accompaniment to any meal.
INGREDIENTS
- Olive oil: 1 teaspoon, for sautéing the vegetables.
- Asparagus: 8 oz, trimmed and cut into 2″ pieces for even cooking.
- Mushrooms: 8 oz, sliced for quick, even cooking.
- Garlic: 2 cloves, minced for a subtle garlic flavor.
- Liquid aminos or soy sauce: 1 teaspoon, adds a savory touch to the mushrooms.
- Butter: 1 teaspoon, melted in the center for added richness.
- Salt and black pepper: to taste, for final seasoning.
INSTRUCTIONS
- Step 1: Heat Olive Oil
- In a large pan, heat olive oil over medium heat until warm.
- Step 2: Sauté Asparagus
- Add the trimmed asparagus pieces to the pan and sauté for 3-4 minutes, stirring occasionally, until they start to soften.
- Step 3: Add Mushrooms
- In a small bowl, toss the sliced mushrooms with liquid aminos or soy sauce. Add them to the pan with the asparagus and cook, stirring, until the mushrooms are tender.
- Step 4: Add Garlic and Butter
- Push the asparagus and mushrooms to the sides of the pan, creating space in the center. Add the butter and minced garlic to the center, allowing the garlic to cook until fragrant, about 30 seconds. Stir the garlic into the vegetables.
- Step 5: Season and Serve
- Season with salt and black pepper to taste, toss once more, and serve warm as a flavorful side dish.
Serving and Storage Tips
- Serve this dish as a simple side to accompany grilled chicken, fish, or steak.
- For added flavor, top with a sprinkle of grated Parmesan cheese or a squeeze of lemon juice just before serving.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to retain the texture.
Helpful Notes
- Feel free to add more vegetables, like bell peppers or onions, for added color and variety.
- Use low-sodium soy sauce if preferred to reduce the salt content of the dish.
- If using thicker asparagus stalks, slice them lengthwise for even cooking.
Tips from Well-known Chefs
- Chef Gordon Ramsay suggests using high heat to quickly sauté vegetables, preserving their color and texture.
- Chef Ina Garten recommends finishing sautéed vegetables with a dash of olive oil for extra richness and shine.
- Chef Jamie Oliver suggests adding a pinch of red pepper flakes for a bit of heat if desired.