Sauteed asparagus and mushrooms is a wonderfully simple recipe that takes a few minutes and minimal ingredients. It is one my 10 most popular recipes year after year! Asparagus is a great vegetable that can be prepared easily for a quick weeknight dinner side or served on Valentine’s Day or Easter.
Snap or cut the root ends off of asparagus spears and then snap or cut each spear into pieces 1"-3" long.
Wash and slice mushrooms.
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.
Remove the mushrooms to a plate but leave the any remaining butter in the pan. Add asparagus, and water. Sprinkle additional salt (at least 1/8 tsp.) and grind in some pepper.
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.
Remove from heat, stir in mushrooms and serve hot.