Description
Sautéed Asparagus and Mushrooms is a vibrant and flavorful dish that elevates any meal with its garlicky essence and buttery finish. This quick-to-make veggie side harmonizes perfectly with a variety of main courses, from grilled chicken to hearty grains. In just under 15 minutes, you can whip up this nutrient-rich dish that not only delights the palate but also adds a splash of color to your plate. Ideal for weeknight dinners, festive gatherings, or meal prep for the week ahead, this recipe is both satisfying and healthy.
Ingredients
- 1/2 pound asparagus
- 1/2 pound mushrooms (white or baby bella)
- 3 tablespoons unsalted butter
- 3 garlic cloves, finely chopped
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon red pepper flakes
- 1/8 teaspoon ground black pepper
- Salt, to taste
Instructions
- Prepare asparagus by snapping off woody ends and cutting into 1-inch pieces.
- Slice mushrooms into ½-inch thick pieces.
- In a cast-iron skillet over medium-high heat, melt 1 tablespoon of butter. Add asparagus and cook for 3-4 minutes until crisp; transfer to a plate.
- Add another tablespoon of butter to the skillet. Once melted, add mushrooms and cook for another 3-4 minutes.
- Reduce heat to medium and add garlic, Italian seasoning, red pepper flakes, black pepper; cook for 2-3 minutes until fragrant.
- Combine asparagus back in the skillet with remaining butter and splash of water; stir until heated through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
Keywords: For added flavor, experiment with different mushroom varieties like shiitake or cremini. Don’t overcrowd the pan; sauté in batches if necessary for optimal texture. Consider adding lemon zest or fresh herbs to brighten the dish.