Sautéed Asparagus with Mushrooms is a simple yet elegant side dish that brings together the fresh, crisp bite of asparagus with the earthy, savory flavor of mushrooms. This dish is quick to prepare, making it perfect for a weeknight dinner or as a sophisticated accompaniment to a more elaborate meal. The asparagus is sautéed just until tender-crisp, while the mushrooms are browned to perfection, absorbing the butter and garlic for a rich, savory taste. A squeeze of lemon juice and a sprinkle of fresh herbs add brightness, making this dish light, flavorful, and wonderfully balanced.
Ingredients:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz mushrooms (cremini, button, or shiitake), sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 tablespoon fresh lemon juice
- Fresh parsley or thyme, chopped (optional, for garnish)
Instructions:
- Prepare the vegetables: Trim the woody ends off the asparagus and cut the spears into 2-inch pieces. Clean and slice the mushrooms.
- Sauté the mushrooms: Heat the olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add the asparagus: Add the asparagus to the skillet with the mushrooms. Cook for another 4-5 minutes, stirring frequently, until the asparagus is tender-crisp and bright green.
- Add garlic and season: Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
- Finish with lemon: Remove the skillet from the heat and drizzle the asparagus and mushrooms with fresh lemon juice. Toss gently to combine.
- Serve: Transfer the sautéed asparagus and mushrooms to a serving dish and garnish with fresh parsley or thyme, if desired.
This Sautéed Asparagus with Mushrooms is a versatile side that pairs beautifully with grilled meats, fish, or pasta for a well-rounded and delicious meal!
