Ingredients
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or button mushrooms, sliced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Trim the tough ends of the asparagus and cut the stalks into 2-inch pieces. Slice the mushrooms and mince the garlic.
- Heat olive oil and butter in a large skillet over medium heat until the butter melts and begins to lightly bubble.
- Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the asparagus pieces and toss to coat with the oil and butter.
- Season with salt and black pepper and sauté for 4–5 minutes, stirring frequently, until the asparagus is tender-crisp.
- Drizzle lemon juice over the vegetables and toss once more.
- Remove from heat, sprinkle with chopped parsley if desired, and serve warm.
Notes
- Fresh asparagus provides the best texture, but frozen can be used if thawed and dried first.
- Cook mushrooms first so their moisture evaporates and they brown properly.
- A sprinkle of grated Parmesan cheese can be added before serving for extra flavor.
- Add red pepper flakes if you prefer a spicy kick.
- A drizzle of balsamic glaze before serving adds a slightly sweet contrast.
- Avoid overcooking to keep the asparagus bright green and crisp.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Saute
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
