Description
A delightful combination of tender asparagus and earthy mushrooms sautéed in a luscious garlic butter sauce, perfect as a side or main dish.
Ingredients
Scale
- 2 bunches fresh asparagus (about 1.1 lb or 500 g), woody ends trimmed and cut into 2-inch pieces
- 8 oz cremini mushrooms or white button mushrooms, sliced thick
- 2 tbsp unsalted butter (about 28 g)
- 1 tbsp olive oil or avocado oil
- 3 garlic cloves, finely minced
- 1/2 tsp kosher salt, adjust to taste
- 1/4 tsp freshly ground black pepper
- 1 tsp fresh lemon juice
- 1 tsp low sodium soy sauce or tamari
- 1 tsp toasted sesame seeds (optional garnish)
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- Prepare the asparagus: Rinse under cool water, trim off woody ends, and slice into 2-inch pieces.
- Clean the mushrooms: Wipe with a damp towel and slice into medium-thick pieces.
- Heat the pan: Place a large skillet over medium heat, add olive oil and butter, and melt gently.
- Sauté the garlic: Add minced garlic and sauté for 30 to 40 seconds, stirring constantly.
- Cook the mushrooms: Add sliced mushrooms and cook undisturbed for about 2 minutes, then stir occasionally for another 3 to 4 minutes.
- Combine with asparagus: Add chopped asparagus to the skillet, tossing everything together.
- Season to perfection: Cook for 5 to 7 minutes, stirring occasionally, season with salt and pepper, and drizzle with soy sauce.
- Finish with freshness: Squeeze lemon juice over the vegetables and toss to combine.
- Serve immediately: Transfer to a serving dish and garnish with sesame seeds or parsley if desired.
Notes
Make-ahead tips: Prep veggies in advance and store them in an airtight container. For cooking alternatives, try air frying or roasting in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg