Sautéed Asparagus Mushrooms Garlic (Print Version)
Sautéed asparagus and mushrooms in garlic butter make a flavorful and easy side.
# Ingredients:
→ Vegetables
01 -
1 bunch asparagus, ends trimmed and cut into 2-inch pieces
02 -
8 ounces cremini or baby bella mushrooms, sliced
→ Oils and Fats
03 -
2 tablespoons olive oil
04 -
1 tablespoon butter
→ Seasonings
05 -
2 cloves garlic, minced
06 -
1 tablespoon liquid aminos or soy sauce
07 -
Salt and freshly ground black pepper, to taste
# Steps:
01 -
Trim the woody ends from asparagus and cut into 2-inch segments.
02 -
Warm olive oil in a large skillet over medium heat until shimmering.
03 -
Add asparagus to the skillet and sauté for 3 to 4 minutes, stirring occasionally, until just beginning to soften while retaining crispness.
04 -
Toss mushrooms with liquid aminos or soy sauce. Add to the skillet alongside asparagus and cook, stirring, until mushrooms are softened and slightly golden.
05 -
Push vegetables to the sides of the pan. Place butter and minced garlic in the center and sauté for approximately 30 seconds, stirring constantly, until garlic is aromatic.
06 -
Fold all ingredients together in the skillet to coat evenly with garlic butter. Adjust seasoning with salt and black pepper as desired. Serve immediately.
# Notes:
01 -
For optimal texture, avoid overcooking to preserve asparagus crispness.