Sauteed Asparagus And Mushrooms Recipe
Sauteed Asparagus And Mushrooms Recipe is a quick and flavorful side dish made using fresh asparagus, mushrooms, garlic, butter, and herbs. Cooked until tender and lightly browned, this recipe delivers a rich, earthy taste. It's simple to prepare, healthy, and pairs well with many meals. Perfect for adding a wholesome touch to lunch or dinner.
Equipment
- Cutting board & knife
- Skillet or saute pan
- Spatula or wooden spoon
- Measuring spoons
Ingredients
- 8 oz mushrooms button or cremini, cleaned and sliced
- ½ pound fresh asparagus trimmed and cut into 1-inch pieces
- 3 tablespoons unsalted butter divided use
- 3 garlic cloves finely minced
- ¼ teaspoon Italian seasoning or any preferred dried herb blend
- Salt and freshly ground black pepper to taste
- 1 tablespoon cooking oil such as vegetable, olive, or avocado oil
- Optional: A pinch of red pepper flakes for a subtle heat
Instructions
Get The Veggies Ready:
- Snap or trim off the tough ends of the asparagus, then chop the stalks into bite-sized pieces (about an inch long). Clean the mushrooms and slice them up.
Warm Up Your Pan:
- Place a large skillet over medium high heat. Add 1 tablespoon each of butter and oil to get things going.
Cook The Mushrooms:
- Toss in the mushrooms. Let them cook for about 4 to 5 minutes, giving them a stir now and then. You’re looking for a nice golden colour and for most of their moisture to cook off.
Add The Asparagus:
- Drop in the asparagus pieces and add another tablespoon of butter. Cook for around 3 to 4 minutes, just until they turn bright green and are tender but still have a little crunch.
Bring In The Flavour:
- Stir in the garlic, a pinch of Italian seasoning, salt, pepper, and red pepper flakes if you like a bit of heat. Cook for another minute just long enough for the garlic to smell amazing.
Finish It Up:
- Add the last tablespoon of butter to the pan. Let it melt and coat everything, giving the veggies a rich, silky finish.
Taste & Serve:
- Give it a taste and adjust the seasoning if needed. Serve it hot, straight from the pan.