Garlicky Sauteed Asparagus And Mushrooms Recipe

I put together a six-ingredient, ten-minute Asparagus And Mushrooms side featuring one pantry trick that makes the most of simple spring produce.

I cook a lot of quick sides but this Garlicky Sauteed Asparagus And Mushrooms always makes me stop and taste before I serve. Bright asparagus meets garlicky heat from the garlic cloves and somehow it feels exciting not obvious, like a shortcut that fooled me.

If you’re into Mushrooms And Asparagus Recipes you’ll like how it reads fancy yet is totally doable, and the way people react to this Asparagus And Mushrooms Sauteed plate never gets old. I honestly make it on busy weeknights when I want something sharp, fast and a little unexpected.

Ingredients

• Tender asparagus stalks with fiber, folate and vitamin K, slightly sweet, fresh green bite.
• Earthy cremini mushrooms bring deep umami, B vitamins, a little protein, meaty texture.
• And pungent savory garlic cloves give big flavor, allicin may boost immunity and aroma.
• Extra virgin olive oil adds smooth richness, heart healthy monounsaturated fat, silky mouthfeel.
• Bright acidic lemon juice gives a pop of vitamin C, cuts richness and lifts dish.
• Simple seasoning that brings out flavors, but use sparingly if watching sodium intake.
• Warm ground pepper adds bite and complexity, pairs great with mushrooms and garlic.

Ingredient Quantities

• 1 lb (450 g) asparagus, woody ends trimmed and cut into 2 inch pieces
• 8 oz (225 g) cremini or button mushrooms, sliced
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced (use more if you like it garlicky)
• 1 tablespoon fresh lemon juice, optional but it brightens things up
• Salt and black pepper, to taste

How to Make this

1. Trim the woody ends off 1 lb asparagus and cut into 2 inch pieces, wipe or pat dry 8 oz mushrooms and slice them, mince 3 garlic cloves.

2. Heat a large skillet over medium high heat and add 2 tablespoons extra virgin olive oil, wait till it’s shimmering.

3. Add the mushrooms in a single-ish layer so they can brown, dont overcrowd the pan, let them sit undisturbed 3 to 4 minutes then stir and cook another 2 minutes until most liquid has evaporated and they’re golden. Tip: drying mushrooms with paper towel helps them brown faster.

4. Push mushrooms to one side, add the asparagus pieces to the hot oil and toss, cook about 3 to 5 minutes until bright green and tender crisp; if you want them softer add a tablespoon of water and cover for 1 to 2 minutes.

5. Add the minced garlic during the last minute of cooking and stir everything together, garlic cooks fast so dont let it burn.

6. Season with salt and black pepper to taste, then remove from heat and stir in 1 tablespoon fresh lemon juice if using to brighten the flavors.

7. Taste and adjust seasoning, serve immediately. Quick tip: a very hot pan and not stirring too much gives the best browning and flavor, and use more garlic if you like it extra garlicky.

Equipment Needed

1. Large skillet or frying pan (10 to 12 in), hot pan helps browning so dont overcrowd
2. Sharp chef’s knife for trimming asparagus and slicing mushrooms
3. Cutting board
4. Tongs or a spatula to toss and move the veggies
5. Measuring spoons (youll need 2 Tbsp oil and 1 Tbsp lemon juice)
6. Small bowl and a spoon for the minced garlic and lemon juice
7. Paper towels or a clean kitchen towel to pat mushrooms dry
8. Plate or serving bowl to hold and serve immediately

FAQ

Garlicky Sauteed Asparagus And Mushrooms Recipe Substitutions and Variations

• Asparagus → Broccolini, green beans, or thin zucchini spears. Broccolini and green beans cook the same time, zucchini will need less, trim and cut like the asparagus.
• Mushrooms → Shiitake or oyster for more umami, or sliced portobello for a meatier bite. If using dense mushrooms cook a minute or two longer to release moisture.
• Extra virgin olive oil → Avocado oil or grapeseed oil for higher smoke point, or butter for a richer finish. Use the same amount but keep the heat lower with butter so it doesn’t burn.
• Garlic → Shallot finely minced, garlic powder (about 1/8 tsp per clove), or chopped green garlic/scallions. Garlic powder goes in a bit later so it doesnt taste stale.

Pro Tips

1) Dry the mushrooms really well and give them space in the pan so they can brown. if they sit in their own juices you wont get that golden crust, and salt em near the end so they dont weep.

2) Get the pan and oil good and hot before you add anything, then leave stuff alone for a few minutes so it can brown. stirring too much kills flavor, but dont burn it either.

3) Want softer asparagus? add a quick splash of water and cover for 1 to 2 minutes, if you want it snappy keep the heat high and cook fast. test one piece so you dont overdo it.

4) Garlic goes in last minute, minced or thin sliced, so it flavors the dish without going bitter. if you like mellow garlic try smashing a clove and removing it before serving.

5) Brighten it at the end with lemon and taste for salt and pepper. a tiny pat of butter off the heat makes it rounder and richer if youre feeling fancy.