Description
1 bunch asparagus, trimmed and cut into 2-inch pieces
8 oz cremini or button mushrooms, sliced
3 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp olive oil
½ tsp red pepper flakes (optional)
Salt and black pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
1 tbsp grated Parmesan (optional, for topping)
Directions:
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced mushrooms and sauté for 3-4 minutes until they begin to soften.
Stir in the asparagus and cook for another 3-4 minutes until tender but still crisp.
Add the remaining butter, minced garlic, red pepper flakes, salt, and black pepper. Stir well and cook for another minute until the garlic is fragrant.
Remove from heat and garnish with fresh parsley and grated Parmesan if desired.
Serve warm and enjoy!
Prep Time: 5 minutes Cooking Time: 10 minutes Total Time: 15 minutes Kcal: 130 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep the Vegetables: Thoroughly wash the asparagus and mushrooms. Trim the woody ends from the asparagus and cut into 2-inch pieces. Slice the mushrooms evenly so they cook at the same rate.
- Initial Sauté: In your large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts and foams slightly. Add the mushrooms in a single layer and sauté without stirring for 2 minutes to allow for browning, then stir and cook for another 2-3 minutes until softened.
- Cook the Asparagus: Add the asparagus pieces to the skillet. Increase the heat to medium-high. Cook, stirring occasionally, for 3-4 minutes. The asparagus should be bright green and tender-crisp (al dente).
- Add Aromatics & Season: Push the vegetables to the side. Add the remaining 2 tablespoons of butter to the empty part of the skillet. Once melted, add the minced garlic and red pepper flakes. Let the garlic sizzle for 30 seconds until fragrant, then stir everything together. Season generously with salt and black pepper.
- Finish and Serve: Immediately remove the skillet from the heat to prevent the garlic from burning. Transfer to a serving dish and garnish with fresh parsley and optional Parmesan cheese.
Serving Suggestions
This versatile side dish pairs beautifully with numerous mains. For a light meal, serve it over a bed of creamy polenta or fluffy quinoa. It’s a classic accompaniment to grilled or roasted chicken, pan-seared salmon, or a juicy steak. Toss it with cooked pasta and a splash of pasta water for a quick vegetarian primavera. You can also add it to an omelet or frittata the next day.
How-to Summary
Sauté sliced mushrooms in oil and butter until soft. Add asparagus and cook until tender-crisp. Stir in more butter, garlic, red pepper flakes, salt, and pepper. Cook briefly until fragrant, then garnish with parsley and Parmesan.
Frequently Asked Questions
Can I use other types of mushrooms?
Absolutely. Shiitake, oyster, or a wild mushroom blend will add deeper, earthier flavors. Adjust cooking time slightly for more delicate varieties.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to preserve texture; microwaving can make the asparagus mushy.
My asparagus is always tough. What am I doing wrong?
You may not be trimming enough off the ends. Bend one spear near the end; it will naturally snap where the tough part begins. Use that as a guide to trim the rest of the bunch.
Can I make this dish ahead of time?
You can prep the vegetables ahead, but for best texture, cook it just before serving. If you must, cook it about 80% through and quickly reheat and finish in the pan.
Is there a dairy-free alternative to butter?
Yes. Use a high-quality olive oil or a vegan butter substitute. For a rich flavor, finish with a drizzle of extra virgin olive oil instead of Parmesan.
Common Mistakes to Avoid
- Overcrowding the Pan: Adding too many vegetables at once steams them instead of sautéing, leading to soggy mushrooms and limp asparagus. Cook in batches if necessary.
- Overcooking the Garlic: Adding garlic too early or cooking over too high heat will burn it, creating a bitter taste. Add it last and cook just until fragrant.
- Neglecting to Dry Vegetables: Excess water on washed mushrooms and asparagus will prevent proper browning. Pat them dry with a clean kitchen towel before cooking.
- Underseasoning: Vegetables need ample seasoning. Don’t be shy with the salt and pepper, and taste before serving.
Conclusion
This Sautéed Asparagus and Mushrooms recipe is a testament to how a few simple, fresh ingredients can create an extraordinary side dish in just 15 minutes. By mastering the quick sauté technique and following the tips to avoid common pitfalls, you’ll have a reliable, flavorful, and healthy vegetable dish that complements almost any meal. Its bright flavors and satisfying texture make it a surefire winner for both weeknight dinners and special occasions.
