Sauteed Asparagus and Mushrooms

SauteedAsparagusAndMushrooms

‘Tis the season . . . for asparagus! Every time I go into the store there are piles and piles of the beautiful green spears staring back at me just waiting to be a tender spring dinner.

Asparagus is one of the veggies that Jonathan does like so we eat a lot of it during the spring. I try to find simple ways to prepare it. This Asparagus Mushroom Stir Fry is pretty much the definition of simple.

Eating food that is in season is cost effective and tastier. It also means the food you are eating is likely to be grown closer to where you live which is better for the food supply at large.

I know mushrooms are not everybody’s thing. You don’t have to put them in. Cooking should be about you and the food, about what clicks for the people you are feeding. Adapt, experiment, try something new but at the end of the day find your way of making a dish.

Preparing Asparagus for cooking is easy to do.  Simple grasp the spear in both hands and snap the bottom 1″ -2″ off wherever it feels natural.  Most people dispose of these ends as they are tough and fibrous.  After you are done snapping off the ends you can break the spears into the size chunks you desire.

Prepping Asparagus
I would love to see how it turns out for you!  Drop me a comment, tweet me, or head on over to Facebook and stay in touch.

Sauteed Asparagus and Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Veggie Side Dish
Cuisine: American
Serves: 4 modest servings
Ingredients
  • 1 bundle of asparagus
  • 6-12 mushrooms, crimini or baby bella
  • 3 Tbsp. Butter
  • ¼ cup water
  • fresh ground pepper
  • salt
Instructions
  1. Snap the root ends off of asparagus spears and then snap each spear into pieces 1"-3" long.
  2. Wash and slice mushrooms.
  3. In a large nonstick pan, add butter and mushrooms. Sprinkle on a little salt. Fry on medium - high heat until mushrooms are golden brown in color, about 1 minute.
  4. Remove the mushrooms to a plate but leave the any remaining butter in the pan. Add asparagus, and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper.
  5. Saute the asparagus on medium high for about 2 minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done.
  6. Remove from heat, stir in mushrooms and serve hot.

This recipe is participating in Weekend Potluck!

We go through pounds of mushrooms every month.  When I want to slice a lot up, I use one of these.  They are handy little tools.

Want to try another easy asparagus recipe that is a little different but still simple? Give this Miso Roasted Asparagus a shot.

MisoRoastedAsparagusThis recipe is participating in the awesome Weekend Potluck!

Get Your Free Recipe Book

Subscribe for a weekly dose of cooking connection from Mirlandra.

We don't send spam to our friends. Unsubscribe at any time. Powered by ConvertKit
If you enjoy this please share it!Pin on PinterestShare on FacebookShare on StumbleUponTweet about this on TwitterShare on TumblrShare on Google+

13 thoughts on “Sauteed Asparagus and Mushrooms

    • Oh that sounds wonderful! Great tip. If you are a Trader Joe’s shopper they just released a new Onion Salt recently that has lots of flavor. It is a neat combo of several onion / garlic items and we are loving it.

Leave a Reply

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