Name: Sauteed Asparagus and Mushrooms Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 2 bunches asparagus, woody ends removed and cut into smaller pieces; 8 oz. button or cremini mushrooms; 2 cloves garlic, minced; 1 tablespoon vegetable oil (olive oil or avocado oil would work); ½ teaspoon kosher salt (more or less to taste); ¼ teaspoon black pepper

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Introduction

This sautéed asparagus and mushrooms recipe is a quick, flavorful side dish perfect for any meal. With tender asparagus and juicy mushrooms, it’s simple yet delicious and ready in under 15 minutes.

The image shows a close-up of a black cast iron pan filled with sautéed vegetables. The dish contains bright green asparagus stalks cut into pieces with a fresh, slightly glossy texture. Interspersed among the asparagus are sliced brown mushrooms, some showing a soft, cooked surface with light browning. A silver serving spoon rests inside the pan on the right side. The pan is placed on a white marbled surface, with a folded blue cloth slightly visible underneath the pan's handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil (olive oil or avocado oil would work)
2 cloves garlic (minced)
2 bunches asparagus (woody ends removed, cut into smaller pieces)
8 oz. button or cremini mushrooms
½ teaspoon kosher salt (more or less to taste)
¼ teaspoon black pepper

Instructions

Step 1: Heat the oil in a large 12-inch skillet over medium heat. Add the minced garlic and sauté for about one minute until fragrant.
Step 2: Add the asparagus pieces and mushrooms to the skillet. Cook, stirring often, until the mushrooms release their juices and the asparagus becomes tender, about 5 to 7 minutes.
Step 3: Season the vegetables with salt and black pepper. Serve immediately while warm for the best flavor.

Tips & Variations

Try adding a squeeze of lemon juice or a sprinkle of parmesan cheese before serving for extra brightness and richness.
You can substitute shiitake or portobello mushrooms if you want a deeper umami flavor.
For a spicier twist, add a pinch of red pepper flakes when sautéing the garlic.

Storage

Store leftover sautéed asparagus and mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to preserve texture.

How to Serve

A black cast iron pan filled with cooked green asparagus pieces and sliced brown mushrooms, all glistening with a light coating of oil and showing hints of browning. The asparagus is cut into two different sizes, some thicker and some thinner, with the tips visible. The mushrooms are sliced with smooth curved edges and blend well among the asparagus. A woman's hand holds the white handle of the pan on the left side, while another woman's hand stirs the vegetables with a wooden spoon that is round and flat. The pan rests on a white marbled surface with a blue cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus or mushrooms?

Fresh asparagus and mushrooms work best for this recipe because they sauté quickly and hold their texture. If using frozen, thaw thoroughly and drain excess moisture before cooking to avoid sogginess.

How do I know when the asparagus is done?

The asparagus should be tender but still slightly crisp when pierced with a fork. Cooking for 5 to 7 minutes usually achieves the perfect texture without becoming mushy.