Sautéed Asparagus and Mushrooms
This Sautéed Asparagus and Mushrooms dish is a delightful combination of fresh asparagus and earthy mushrooms, sautéed to perfection with garlic, olive oil, and butter. It's a simple yet elegant side dish that pairs well with any meal.
Equipment
- Frying Pan
Ingredients
- 1 teaspoon olive oil
- 8 oz asparagus
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon liquid aminos or soy sauce
- 1 teaspoon butter
- Salt & black pepper to taste
Instructions
- Prepare the Vegetables: Break off and discard the woody ends of the asparagus. Cut the asparagus into 2" pieces. Clean the mushrooms with a brush or paper towel and slice them.
- Sauté the Asparagus: Heat olive oil in a frying pan over medium heat. Add the asparagus and cook for 3-4 minutes or just until it begins to soften.
- Add Mushrooms: Toss the mushrooms with the liquid aminos. Add them to the pan with the asparagus and cook until the mushrooms are tender.
- Cook Garlic and Butter: Move the mushrooms and asparagus to the sides of the pan. Add butter and garlic to the center of the pan. Cook until fragrant, about 30 seconds. Stir the garlic into the vegetables and cook for an additional minute.
- Season and Serve: Season the dish with salt and pepper to taste. Serve immediately, enjoying the blend of flavors and textures.
Notes
This dish is best served fresh and hot. It's a versatile side dish that pairs well with grilled meats, roasted poultry, or even as a topping for pasta or rice.