Description
A quick and healthy sautéed asparagus and mushrooms recipe, perfect as a flavorful side dish. Tender-crisp asparagus and browned mushrooms are cooked with garlic and finished with a zesty lemon juice drizzle, optionally topped with Parmesan cheese.
Ingredients
Scale
Vegetables
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 8 ounces mushrooms, sliced (button or cremini)
Seasonings
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- Optional: grated Parmesan cheese for serving
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium-high heat to prepare for cooking the vegetables.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 4 to 5 minutes, stirring occasionally, until they release moisture and begin to brown.
- Add asparagus: Add the asparagus pieces to the skillet and cook for an additional 4 to 6 minutes until they become tender-crisp but still retain a slight crunch.
- Season and sauté garlic: Stir in the minced garlic, salt, and black pepper, cooking for 30 seconds until the garlic becomes fragrant without burning.
- Finish with lemon juice: Remove the skillet from heat and drizzle the vegetables with fresh lemon juice to brighten the flavor.
- Serve: Serve the sautéed asparagus and mushrooms warm, optionally topped with grated Parmesan cheese for extra richness.
Notes
- Do not overcrowd the pan to ensure proper browning of mushrooms and asparagus.
- Add a pinch of red pepper flakes for a spicy kick if desired.
- Finish with a small pat of butter for extra richness and flavor.
