Sauteed Asparagus and Mushrooms (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 tablespoon vegetable oil (olive oil or avocado oil work too)

02 - 2 cloves garlic, minced

03 - 2 bunches asparagus, woody ends removed and cut into smaller pieces

04 - 8 oz. button or cremini mushrooms

05 - ½ teaspoon kosher salt

06 - ¼ teaspoon black pepper

# Instructions:

01 - Heat oil in a large 12-inch skillet over medium heat. Add the minced garlic and sauté for one minute until fragrant.

02 - Add your prepared asparagus and mushrooms to the skillet. Cook while stirring occasionally for 5-7 minutes, until the mushrooms release their juices and the asparagus becomes tender.

03 - Season everything with salt and pepper to taste. Serve your vegetables while they're still warm.

# Notes:

01 - For a Mediterranean twist, finish with a squeeze of fresh lemon juice. For Asian flavors, add a splash of soy sauce and sprinkle with sesame seeds.

02 - Feel free to experiment with different mushroom varieties like shiitake, portobello, or oyster mushrooms for extra umami flavor.

03 - Leftovers stay fresh in an airtight container in the fridge for up to 4 days.

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