Description
This Sautéed Asparagus and Mushrooms dish is a quick, healthy side that blends the earthy depth of mushrooms with the bright, crisp freshness of asparagus, all infused with garlic and optional lemon or Parmesan.
Ingredients
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 oz mushrooms (cremini or white), sliced
- 2 Tbsp olive oil or unsalted butter
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Optional: 1 Tbsp lemon juice or 1 tsp lemon zest
- Optional garnish: chopped parsley or grated Parmesan
Instructions
- Heat oil or butter in a large skillet over medium-high heat.
- Add mushrooms and sauté 4–5 minutes until golden and most liquid evaporates.
- Push mushrooms aside and add asparagus; cook 3–4 minutes until tender-crisp.
- Add garlic and red pepper flakes; sauté another minute until fragrant.
- Stir together, season with salt, pepper, and lemon juice or zest.
- Remove from heat, garnish with parsley or Parmesan, and serve immediately.
Notes
- Add shallots or thinly sliced onions for sweetness.
- Finish with butter and toasted almonds for richness.
- Toss in cherry tomatoes and feta for a Mediterranean flair.
- Swap in broccolini or green beans for variety.
- Drizzle with soy sauce or tamari for umami depth.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 2g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
