Sautéed Asparagus with Mushrooms

a plate of stir fried asparagus with mushrooms

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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.

Prep Time5

Cook Time10

Total Time15

Course: Appetizers and Side dishes

Cuisine: American

Keyword: asparagus and mushroom

Servings: people

Calories: 124kcal

Author: Sophie

Ingredients

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

US Customary - Grams

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.
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.
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.
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.
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