Sautéed Asparagus and Mushrooms

Sautéed Asparagus and Mushrooms is a quick and easy side dish that’s packed with flavor and nutrients. The tender asparagus pairs perfectly with earthy mushrooms, all brought together with garlic and a squeeze of lemon juice for brightness. This dish is ideal for complementing any main course, from grilled meats to pasta or even a light lunch.

Ingredients

• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 8 oz cremini or button mushrooms (sliced)
• 2 tablespoons olive oil (or butter)
• 3 cloves garlic (minced)
• 1 tablespoon lemon juice (optional for brightness)
• Salt and black pepper to taste
• 1/4 teaspoon red pepper flakes (optional for a bit of heat)
• Fresh parsley (chopped, for garnish)
• Grated Parmesan (optional, for serving)

Instructions

Step 1: Prepare the Vegetables

1. Trim the tough ends off the asparagus and cut the stalks into 2-inch pieces.
2. Clean the mushrooms with a damp paper towel and slice them thinly.

Step 2: Heat the Oil

1. Heat the olive oil (or butter) in a large skillet over medium heat.

Step 3: Sauté the Mushrooms

1. Add the sliced mushrooms to the skillet and sauté for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
2. Season the mushrooms with a pinch of salt and black pepper to taste.

Step 4: Add the Asparagus and Garlic

1. Add the asparagus pieces to the skillet and cook for another 3-4 minutes, stirring frequently until the asparagus is tender but still crisp.
2. Add the minced garlic and red pepper flakes (if using), and sauté for another 30 seconds until fragrant.

Step 5: Add Lemon Juice and Serve

1. Remove the skillet from the heat and drizzle with lemon juice for a fresh, bright flavor.
2. Garnish with freshly chopped parsley and serve immediately. For extra richness, you can sprinkle grated Parmesan cheese over the top.

Cook Notes

• Cooking Time: Adjust the cooking time based on the thickness of your asparagus. Thinner spears will cook faster, while thicker ones may need an additional minute or two.
• Mushroom Types: While cremini or button mushrooms work well, you can substitute with other varieties like shiitake, oyster, or portobello for a more intense flavor.
• Olive Oil vs. Butter: Using butter adds richness, while olive oil keeps it light. You can also use a combination of both.

Variations

• Balsamic-Glazed Asparagus and Mushrooms: Drizzle balsamic vinegar over the vegetables during the last minute of cooking for a tangy, slightly sweet finish.
• Garlic and Parmesan: Add a generous sprinkle of Parmesan cheese and extra garlic for a more robust flavor.
• Lemon and Herb: Add fresh thyme or rosemary along with the garlic for an herby twist.

Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare it ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a skillet over low heat to avoid overcooking the asparagus.

Can I use frozen or canned mushrooms?

Fresh mushrooms work best for this dish due to their texture, but you can use frozen or canned mushrooms in a pinch. If using frozen, be sure to thaw and drain them before cooking. Canned mushrooms should be drained and patted dry.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave until warmed through.

What can I serve with sautéed asparagus and mushrooms?

This dish pairs well with grilled chicken, steak, or fish. It’s also great as a side for pasta dishes or served alongside a light salad.

Sautéed Asparagus and Mushrooms is a simple yet flavorful side dish that’s versatile, nutritious, and easy to prepare. Whether you’re serving it alongside a main course or as a light lunch, the combination of tender asparagus and earthy mushrooms, brightened with a squeeze of lemon, makes this dish a delicious addition to any meal!