Sautéed asparagus and mushrooms bring a burst of flavor and color to your plate, perfectly showcasing the vibrant bounty of fresh vegetables. This quick and delightful dish makes for an ideal side, whether you’re prepping a cozy weeknight meal or entertaining guests at a weekend brunch. The combination of earthy mushrooms and crisp asparagus, sautéed in garlic and seasoned with soy sauce, brings out the best of both ingredients.
Why you’ll love this dish
This sautéed asparagus and mushrooms dish is all about simplicity and satisfaction. First and foremost, it comes together in under 15 minutes, which means that even on your busiest nights, you can whip up something that feels quite special. It’s a budget-friendly recipe that highlights the natural flavors of your ingredients, making it suitable for a family dinner or a fancy feast. And the best part? It’s kid-approved! The mild taste of mushrooms combined with the slight crunch of asparagus can win over the pickiest of eaters.
"This dish is a game changer! It’s quick, delicious, and I love how it pairs perfectly with almost anything!" – Happy Home Cook
How this recipe comes together
Making sautéed asparagus and mushrooms is incredibly straightforward. Start by heating olive oil in a skillet and infusing it with aromatic garlic. Next, you’ll sauté the mushrooms until they soften, followed by adding the asparagus pieces, which will brighten up your cooking with their vibrant green color. The final touch involves stir-frying with soy sauce or liquid aminos, making it an umami-rich delight that’s hard to resist.
Here’s a quick overview:
- Prepare your ingredients.
- Sauté garlic in olive oil.
- Cook the mushrooms until tender.
- Add asparagus and sauté until both are tender.
- Incorporate soy sauce or liquid aminos.
- Serve warm.
What you’ll need
Gathering your ingredients is essential for a smooth cooking process. Here’s what you’ll need for this vibrant sautéed asparagus and mushrooms recipe:
- 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
- 8 oz sliced mushrooms (cremini or baby bella recommended)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp liquid aminos or soy sauce
Feel free to substitute the mushrooms with whatever you have on hand. Portobello, shiitake, or even button mushrooms can work well here!
