Description
Enjoy a quick and flavorful side dish with this recipe for Sautéed Asparagus and Mushrooms. Tender-crisp asparagus and earthy mushrooms are sautéed with garlic and seasonings, then finished with a squeeze of lemon juice and optional Parmesan cheese for a delightful finish.
Ingredients
Scale
Asparagus:
- 1 bunch fresh asparagus (trimmed and cut into 2-inch pieces)
Mushrooms:
- 8 oz cremini or white mushrooms (sliced)
Other:
- 2 tablespoons olive oil or unsalted butter
- 3 garlic cloves (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon lemon juice
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil or butter: In a large skillet over medium-high heat.
- Add the asparagus: Continue cooking for 5–6 minutes, stirring occasionally, until the asparagus is tender-crisp.
- Season: Stir in the minced garlic, salt, black pepper, and red pepper flakes, and cook for another minute until fragrant.
- Finish: Remove from heat, drizzle with lemon juice, and toss to combine. Garnish with grated Parmesan cheese if desired and serve immediately.
Add the mushrooms and sauté for 4–5 minutes until they release their moisture and begin to brown.
Notes
- For best texture, avoid overcooking the asparagus.
- You can use a mix of mushroom varieties or substitute butter for a richer flavor.
- This dish makes a great side for grilled meats or pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 100
- Sugar: 2g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
