Sautéed Asparagus and Mushrooms

a hand lifting a ladle full of cooked mushroom and asparagus.

Sautéed Asparagus and Mushrooms

This Sautéed Asparagus and Mushrooms Recipe makes a quick and easy vegetable side dish. It is garlicky, buttery and is made without wine!

Course Dinner

Cuisine American

Keyword mushroom and asparagus, sauteed aspragus

Prep Time 6

Cook Time 7

Total Time 13

Servings Servings

Calories 103kcal

Author Maria Doss

Ingredients

½ pound asparagus
½ pound mushrooms white or baby bella
3 tablespoons unsalted butter
3 garlic cloves, finely chopped
¼ teaspoon Italian seasoning
⅛ teaspoon red pepper flakes
⅛ teaspoon ground black pepper
Salt, to taste

Instructions

Snap the woody ends off the asparagus base. It will naturally break at the right point. Cut them into 1-inch pieces.
Slice mushrooms into ½-inch thick slices.
In a medium skillet over medium-high heat, melt 1 tablespoon of butter. Once hot, add the cut asparagus. Cook, stirring occasionally, for 3 to 4 minutes, or until the asparagus is cooked but still crisp. Transfer to a plate.
Add another tablespoon of butter and let melt. Add sliced mushrooms and toss with the butter mixture. Cook for about 3 to 4 minutes, stirring occasionally.
Reduce heat to medium, add all remaining ingredients, cook for 2 to 3 minutes, stirring frequently, until mushrooms are cooked and garlic is fragrant.
Add the cooked asparagus, 2 tablespoons water and the remaining tablespoon of butter. Stir for 10 to 20 seconds and remove from heat.

Video

Notes

Don't stir too much - Limit stirring while cooking to allow for browning and caramelization. Stir only occasionally.

Don't slice the mushrooms thin - Slicing them about ½ an inch thick ensures they cook quickly while retaining their texture, instead of shrinking away.

Nutrition