why make this recipe
Sautéed Mushrooms and Asparagus is a delicious and healthy side dish that brings the best of spring flavors to your table. This dish is simple to prepare, takes only a few minutes, and is perfect for both weeknight dinners and special occasions. It combines the earthy taste of mushrooms with the fresh crunch of asparagus, making it a colorful and nutritious addition to any meal.
how to make Sautéed Mushrooms and Asparagus
Ingredients:
- 1 pound asparagus, trimmed
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
- Salt to taste
Directions:
- Prepare the vegetables: Trim the asparagus ends and cut them into 2-inch pieces. Slice the mushrooms and mince the garlic.
- Sauté garlic: Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Add asparagus and mushrooms: Add the asparagus and mushrooms to the skillet. Stir-fry for 3-5 minutes until the asparagus is tender-crisp and the mushrooms are softened and slightly browned.
- Season: Stir in soy sauce and black pepper. Season with salt to taste. Continue to cook for another minute to allow the flavors to meld.
- Serve: Serve immediately as a side dish or light meal.
how to serve Sautéed Mushrooms and Asparagus
Sautéed Mushrooms and Asparagus can be served hot as a delightful side dish with grilled chicken, fish, or steak. You can also enjoy it on its own or as a topping on rice or quinoa for a light meal. Adding a sprinkle of parmesan cheese on top can elevate the dish even further.
how to store Sautéed Mushrooms and Asparagus
If you have leftovers, store Sautéed Mushrooms and Asparagus in an airtight container in the refrigerator. They will keep well for 3 to 4 days. To reheat, simply warm them in a skillet over low heat until heated through.
tips to make Sautéed Mushrooms and Asparagus
- Use fresh asparagus and mushrooms for the best flavor and texture.
- Don’t overcrowd the skillet; cook in batches if necessary to ensure even cooking.
- Feel free to add other vegetables like bell peppers or snap peas for additional color and nutrients.
variation
You can add a splash of lemon juice or balsamic vinegar at the end for a tangy twist. For those who enjoy heat, consider adding a pinch of red pepper flakes for a spicy kick.
FAQs
Can I use frozen asparagus or mushrooms?
Frozen vegetables can work, but they may not have the same texture. Thaw them completely before cooking.
What can I serve with Sautéed Mushrooms and Asparagus?
This dish pairs well with grilled meats, pasta, or rice. It can also be a great addition to a salad.
Can I make this dish ahead of time?
While it’s best served fresh, you can prep the vegetables ahead of time and sauté them just before serving for maximum flavor.
Sautéed Mushrooms and Asparagus
Ingredients
Vegetables
- 1 pound asparagus, trimmed Use fresh asparagus for best flavor.
- 8 ounces cremini mushrooms, sliced Fresh mushrooms enhance the dish.
- 2 cloves garlic, minced Mince fresh garlic for maximum aroma.
Cooking Ingredients
- 2 tablespoons olive oil For sautéing.
- 1 tablespoon soy sauce Adds umami flavor.
- 1/2 teaspoon black pepper For seasoning.
- to taste Salt Season as desired.
Instructions
Preparation
- Trim the asparagus ends and cut them into 2-inch pieces.
- Slice the mushrooms and mince the garlic.
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the asparagus and mushrooms to the skillet and stir-fry for 3-5 minutes until the asparagus is tender-crisp and the mushrooms are softened and slightly browned.
- Stir in soy sauce and black pepper, season with salt to taste, and continue to cook for another minute.
Serving
- Serve immediately as a side dish or light meal.