Description
A quick and delicious recipe for sautéed asparagus and mushrooms, perfect as a side dish or light vegetarian meal. Tender-crisp asparagus and savory mushrooms cooked with garlic and seasoned with lemon juice and Parmesan cheese.
Ingredients
Scale
1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- 1 bunch Asparagus (about 1 pound), trimmed and cut into 2-inch pieces
- 8 ounces Cremini or White Mushrooms, sliced
- 2 cloves Garlic, minced
- Salt and Pepper to taste
- 1 tablespoon Lemon Juice (optional)
- Grated Parmesan Cheese for garnish (optional)
Instructions
- Heat the olive oil and butter: In a large skillet over medium heat.
- Add the mushrooms: Cook for 4–5 minutes until they release their moisture and begin to brown.
- Add asparagus and garlic: Cook for another 5–6 minutes until asparagus is tender-crisp and bright green.
- Season and garnish: Season with salt and pepper, add lemon juice if desired, garnish with Parmesan cheese.
- Serve: Warm and enjoy!
Notes
- For added flavor, use shallots instead of garlic or add white wine while cooking.
- Pairs well with chicken, fish, or steak.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 95
- Sugar: 2g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 8mg
