• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Delightful Plate
  • Vietnamese Recipes
  • Recipe Index
    • Recipe Index
    • Recipe Filter
  • Cookbook
  • Pantry
  • About
  • Contact
menu icon
go to homepage
  • Vietnamese Recipes
  • Recipe Index
  • Recipe Filter
  • Cookbook
  • Pantry
  • About
  • Contact
    • YouTube
    • Facebook
    • Pinterest
    • Instagram
    • RSS
  • subscribe
    search icon
    Homepage link
    • Vietnamese Recipes
    • Recipe Index
    • Recipe Filter
    • Cookbook
    • Pantry
    • About
    • Contact
    • YouTube
    • Facebook
    • Pinterest
    • Instagram
    • RSS
  • ×

    Home » All Recipes » Salad and Vegetables » Sautéed Asparagus and Mushrooms

    Sautéed Asparagus and Mushrooms

    Published: Jun 18, 2019 Updated: Jan 6, 2021 by Sophie Leave a Comment

    299 shares
    • 5
    Jump to Recipe

    This Sautéed Asparagus and Mushrooms is a delicious and incredibly easy side dish. All you need is 15 minutes and one pan to put it together. This simple dish is so fresh and full of sweetness, richness and interesting textures.

    Sautéed Asparagus with shimeji Mushrooms, a delicious and incredibly quick and easy side dish. Serve with a squeeze of lemon juice and shaved parmesan.

    We recently discovered how wonderfully asparagus pairs with mushrooms. To explore this combination, I tried sautéing asparagus with shimeji mushrooms and it turned out great.

    Shimeji mushrooms, also called brown beech mushrooms, is one of my most favorite mushrooms. It has a rich flavor with a sweet and nutty taste that complements the sweetness and earthiness of asparagus so well.

    This is an excellent side dish showcasing natural flavors of these two ingredients. You can also have it as a light meatless main dish.

    Ingredients

    The stars of this dish are green asparagus and shimeji mushrooms (brown beech mushrooms). If you need tips for choosing asparagus, check out this guide to buying asparagus and keeping it fresh. Brown beech mushrooms are available at many regular Western as well as Asian grocery stores.

    You will need to trim off the woody parts of asparagus and the ends of shimeji mushrooms. Then slice the asparagus spears into shorter sections to match the length of the mushrooms.

    Sliced asparagus and shimeji mushrooms

    Tips for preparing green asparagus

    • A simple way to remove the woody parts of asparagus is to hold each spear on one end and somewhere near the base. Then gently bend the asparagus until it snaps. The asparagus will break off near where it turns woody.
    • When slicing the asparagus into shorter pieces, slice on an angle for a more aesthetic look (see photo above).

    You will also need some butter to add richness, lemon juice to brighten the dish, and some shaved parmesan to round out the flavors (use vegetarian parmesan to keep the dish truly vegetarian). Use vegan butter and leave out the parmesan if you want to keep the dish vegan.

    We cook this dish at home quite often, and to us, it’s still delicious without adding any butter, lemon juice or parmesan. Just asparagus, mushrooms, garlic, salt and pepper are already good enough. Other ingredients are optional.

    How to Sauté Asparagus with Mushrooms

    This dish takes less than 10 minutes to cook on the stovetop, so make sure you have all ingredients ready before cooking.

    Sautéed Asparagus with Mushrooms, a healthy and easy vegetarian side dish. All you need is 15 minutes and one pan to put it together.

    To bring out the flavors of asparagus and mushrooms as well as to get great textures, we need to sauté/sear them until lightly charred (asparagus) and beautifully golden (mushrooms). Therefore, it is best to use a heavy bottom pan like a stainless steel pan. I use an All-Clad sauté pan.

    My asparagus is very tender, so I only need to sauté them for a couple of minutes to get a nice char and a crisp-tender texture. If you see that enough color has developed, but the asparagus is still way undercooked, add a few tablespoons of water or stock to the pan. The steam will help the inside get a bit more cooked through.

    Sauté asparagus and brown mushrooms
    Sauté asparagus and brown mushrooms separately

    To brown the mushrooms, you should make sure the pan is hot and avoid overcrowding the pan. Once mushrooms and asparagus have been sautéed separately, we briefly stir-fry them together with butter and garlic.

    Finally, squeeze over lemon juice, sprinkle black pepper and shaved parmesan (if using), and that’s it. Very quick and easy.

    Sautéing is a great way to cook vegetables, such as this sautéed Brussels sprouts with bacon and apple. Other asparagus recipes you may like:

    • Gnocchi and Asparagus in Cream Sauce
    • Grilled Opah with Asparagus

    I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Pinterest and Instagram for the latest updates. 

    a plate of stir fried asparagus with mushrooms

    Sautéed Asparagus with Mushrooms

    This Sautéed Asparagus with Mushrooms is a delicious and incredibly easy side dish. All you need is 15 minutes and one pan to put it together. It can be adapted to be vegetarian or vegan.
    No ratings yet
    Print Pin Rate
    Course: Appetizers and Side dishes
    Cuisine: American
    Keyword: asparagus and mushroom
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 2 people
    Calories: 124kcal
    Author: Sophie

    Ingredients

    US Customary – Grams
    • 12 oz green asparagus (with woody parts trimmed)
    • 5-6 oz brown beech (shimeji) mushrooms (or other types of mushrooms you like)
    • 2 teaspoons olive oil, divided
    • 1/2 teaspoon salt, divided
    • 1 tablespoon minced garlic
    • 2/3 tablespoon butter
    • black pepper
    • a squeeze of lemon juice
    • freshly shaved parmesan

    Instructions

    • Trim the woody parts of asparagus and the ends of shimeji mushrooms. Slice asparagus on an angle into about 2-inch long sections to match the length of shimeji mushrooms.
      Sliced asparagus and shimeji mushrooms
    • Place a pan over medium heat, add 1 teaspoon of olive oil (or enough to lightly coat the pan) once the pan is hot. Once the oil is hot, add asparagus and arrange them in an even layer. Let them cook undisturbed until the bottom starts to develop colors. Season with 1/4 teaspoon of salt, then flip/stir to cook until all asparagus pieces have a light char and near crisp-tender. Transfer to a clean plate and set aside.
      cooking asparagus in a skillet
    • Increase heat to medium-high, and to the same pan add 1 teaspoon of olive oil. Add the mushrooms to the pan in one layer, and let them sear until the bottom starts to develop colors. Season with 1/4 teaspoon of salt, stir and cook until the mushrooms are golden-brown. 
      Sautéed Asparagus with Mushrooms Step 2: sauté shimeji (brown beech) mushrooms
    • Add garlic and butter to the pan. Stir and cook briefly for a few seconds until butter is melted and garlic is fragrant. Add asparagus back to the pan, briefly stir and cook to let the flavors combine.
      cooking asparagus with mushroom in a skillet
    • Transfer sautéed asparagus and mushrooms to a serving plate. Squeeze over lemon juice, sprinkle black pepper and shaved parmesan on top. Serve immediately.

    Notes

    My asparagus is very tender, so step 2 usually takes only a couple of minutes for me. If you see that enough color has developed, but the asparagus is still way undercooked, add a few tablespoons of water or stock to the pan. The steam will help the inside get a bit more cooked through.
    Asparagus tastes best when they are crisp-tender, so try to not overcook them.
    Sautéing the mushrooms until golden-brown can take 2-4 minutes, depending on your pan and your stove. Adjust heat as needed. 
    Use vegetarian parmesan to keep the dish truly vegetarian. You can use vegan butter and leave out the parmesan to make the dish vegan. Feel free to adjust seasonings to taste.

    Nutrition

    Calories: 124kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 623mg | Potassium: 661mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 10.8mg | Calcium: 61mg | Iron: 3.9mg
    Tried this recipe?Comment & Rate below or Tag @delightfulplate on Instagram
    Liked our videos?Subscribe to our Youtube channel and cook along with us

    Related Posts:

    • Mushroom Sweet Corn Pasta
      Mushroom Sweet Corn Pasta
    • Gnocchi and Asparagus in Cream Sauce
      Gnocchi and Asparagus in Cream Sauce
    • Grilled King Oyster Mushrooms with Sate Sauce
      Grilled King Oyster Mushrooms with Sate Sauce
    • Steamed Tofu with Mushrooms and Vegetables
      Steamed Tofu with Mushrooms and Vegetables
    Disclosure: Delightful Plate is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon associate, we earn from qualifying purchases at no extra cost to you. We only recommend products we use and trust.
    Copyright: All content and photos on Delightful Plate are copyright protected. Please do not use them without our written permission. Thank you.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About

    Hi, I'm Sophie! Delightful Plate is where I share authentic Vietnamese recipes that have been cooked in my family for years, as well as other Asian recipes and recipes inspired by ingredients and flavors from other cuisines. Read More…

    Never Miss A Recipe!

    Sign up and receive emails with free recipes once a month.

    BUY OUR EBOOK!

    real vietnamese homecooking cookbook
    Buy Now!

    Popular Recipes

    a plate of Vietnamese summer rolls (goi cuon)

    Vietnamese Fresh Spring Rolls (Goi Cuon)

    This Asian Steak Bites and Potatoes recipe features seared beef cubes and potatoes in a garlicky butter and soy-based sauce. It comes together in under 30 minutes and everything is cooked in just one pan. Easy weeknight dinner!

    Asian Steak Bites and Potatoes

    This scallop shrimp pasta with burst cherry tomatoes is perfect for not only quick and simple weeknight meals but also fancy date night dinners. It is so flavorful with sweetness from fresh seafood and umami from burst tomatoes.

    Scallop Shrimp Pasta with Burst Cherry Tomatoes

    This Vietnamese Pulled Pork Banh Mi features crispy bread, tender and flavorful pork, crunchy pickled vegetables and yummy sriracha mayo sauce. With the help of a slow cooker, this banh mi sandwich recipe is super easy to make.

    Slow Cooker Vietnamese Pulled Pork Banh Mi

    This baked shrimp toast features flavorful shrimp mixture on top of crispy bread. It is a quick and easy appetizer for parties, holidays or any occasions.

    Easy Baked Shrimp Toast

    Footer

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Stay Connected

    • Sign Up! for emails and updates
    • Contact Form

    Other Contents

    • Google Web Stories