Sauteed Asparagus and Mushrooms (Print Version)
# Ingredients:
01 -
1 tablespoon vegetable oil (olive oil or avocado oil as alternatives)
02 -
2 cloves garlic, minced
03 -
2 bunches asparagus, woody ends removed, cut into smaller pieces
04 -
8 oz button or cremini mushrooms
05 -
½ teaspoon kosher salt, adjusted to taste
06 -
¼ teaspoon black pepper
# Instructions:
01 -
Heat oil in a large 12-inch skillet over medium heat. Add garlic and saute for a minute, stirring frequently.
02 -
Add asparagus and mushrooms to the skillet. Cook, stirring often, until the mushrooms release their juices and the asparagus is tender, approximately 5-7 minutes.
03 -
Season the vegetables with salt and pepper. Serve warm.
# Notes:
01 -
Optional: Add a squeeze of lemon juice for a Mediterranean touch or a splash of soy sauce with sesame seeds for an Asian-inspired flavor.
02 -
Substitute button mushrooms with shiitake, portobello, or oyster mushrooms for a deeper umami flavor.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days.