Sautéed Asparagus and Mushrooms is a simple yet flavorful side dish that pairs tender asparagus spears with earthy mushrooms in a delicious garlic-infused butter or olive oil sauce. Lightly seasoned and perfectly cooked to retain their natural crunch and juiciness, this dish complements a variety of main courses. Quick and easy to prepare, it’s a healthy and elegant addition to any meal, making it perfect for both weeknight dinners and special occasions!
Ingredients:
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 8 oz mushrooms, sliced (button or cremini)
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (for garnish)
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and sauté for about 30 seconds, or until fragrant.
- Add the mushrooms to the skillet and cook for 5-7 minutes, or until they are golden brown and tender.
- Stir in the asparagus and season with salt and pepper. Sauté for another 5-6 minutes, or until the asparagus is bright green and tender-crisp.
- Remove from heat, drizzle with lemon juice, and toss to combine.
- Garnish with fresh parsley before serving.
Kcal: 120 kcal | Servings: 4 servings