Quick Sauteed Asparagus and Mushrooms (Print version)
Quick sauteed asparagus and mushrooms seared in one skillet with garlic and lemon. A 10-minute side dish that is simple and flavorful.
# Ingredients:
For the vegetables
01 -
1 lb (450 g) fresh asparagus, woody ends trimmed, cut into 2-inch pieces
02 -
8 oz (225 g) cremini or baby bella mushrooms, sliced 1/2 inch thick
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, minced
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
08 -
1/2 lemon, juiced
# Instructions:
01 -
Snap off the woody ends of the asparagus and cut the spears into 2-inch pieces. Slice the mushrooms about 1/2 inch thick so they keep their shape in the heat.
02 -
Heat olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and let them sit undisturbed for 3-4 minutes until golden. Stir once and cook another 2 minutes to drive off moisture.
03 -
Toss the asparagus into the pan with the mushrooms. Cook for 3-4 minutes, stirring occasionally, until the spears are bright green and just tender with a slight snap.
04 -
Reduce the heat to medium. Add the minced garlic, butter, salt, and pepper. Toss constantly for 30-60 seconds until fragrant but not browned. Remove from heat and squeeze fresh lemon over the top.
# Good to know:
01 -
Best served immediately while the vegetables are still crisp.
02 -
Use a 12-inch or larger skillet to avoid overcrowding.