If you’re looking for a great side dish that’s both nutritious and delicious, try sautéed asparagus and mushrooms! This simple recipe combines fresh asparagus spears with Baby Bella mushrooms seasoned with delicious Asian seasonings. It’s a perfect way to make the most of fresh vegetables from the grocery store. Now, let’s make this easy side dish that complements any meal!
Simple ingredients
You will need the following ingredients to make this sauteed asparagus and mushroom:
- Cooking oil: Olive oil or vegetable oils all work great.
- Minced garlic
- Fresh asparagus: I used about 1.5 cups of chopped asparagus. Trimmed and cut into 1-inch pieces.
- Baby Bella mushrooms: You can use any type, such as Baby Bella, shiitake, or white button mushrooms. I used about 1 cup of slices of Baby Bella mushrooms in this recipe.
- Light soy sauce
- Coconut sugar: it is optional.
- Salt and black pepper: to taste.
- Dash of sesame oil: It is optional, too.
- Toasted sesame seeds: for garnish.
Step-by-step cooking instructions
Prepare the vegetables: Rinse the asparagus and mushrooms under cold water. Trim the bottoms of the asparagus stems and cut them into 1-inch pieces. Slice the fresh mushrooms into slices.
Heat the skillet: In a large skillet or a wok, heat the cooking oil over medium-high heat. Add the minced garlic and cook until fragrant, about 20 seconds.
Sauté the vegetables: Add the asparagus pieces to the skillet and cook for 4-5 minutes, stirring occasionally. Then, add the sliced baby bella mushrooms and continue to sauté until the vegetables are tender and slightly browned, about 2 minutes more.
Season and serve: Sprinkle the sautéed vegetables with light soy sauce, coconut sugar(optional), sesame oil (optional), salt, and black pepper.
Serve immediately: Garnish the dish with toasted sesame seeds. Transfer the sautéed asparagus and mushrooms to a serving dish and serve with white steamed rice or as a side dish with your favorite main courses. Enjoy!
Tips for the best sautéed asparagus and mushrooms
Here are some pro tips for stir-frying asparagus and mushrooms:
- Variety of mushrooms: For a richer flavor, mix and match different types of mushrooms, such as cremini mushrooms, shiitake mushrooms, and white button mushrooms.
- High heat: Use a wok or skillet over high heat. This helps achieve a nice sear on the asparagus and mushrooms, adding flavor and preventing them from becoming soggy.
- Even cooking: Ensure all vegetables are cut into uniform pieces for even cooking. Do not overstack vegetables in the stir-fry process.
- Lemon zest: You can add a bit of refreshing lemon zest, which pairs perfectly with the earthy mushrooms and crisp asparagus.
Why you’ll love this asparagus and mushrooms recipe
- Simple and quick: This asparagus recipe is easy to prepare and cooks quickly, making it perfect for busy weeknights.
- Healthy and nutritious: Packed with vitamins and minerals, this dish provides a healthy amount of fiber and grams of protein.
- Versatile: This dish can be served as a side or mixed into other recipes, like stir fry or salads. It’s a healthy, versatile side dish that pairs well with any meal!
- Flavorful: The combination of fresh vegetables creates a flavorful side dish!
Storage and reheat
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
You can reheat the leftovers in a hot skillet or wok over medium heat for 2-3 minutes, stirring occasionally to maintain the crisp texture. You can also microwave in 30-second intervals until warmed through, but the stovetop method preserves the texture better.
Final thoughts
This stir-fried asparagus and mushrooms dish perfectly blends simplicity and flavor, making it a great addition to any meal. With its bright green asparagus and earthy mushrooms, it’s a one-pan dish that will become a favorite in your household! Give it a try, and it’s a recipe worth returning to. Happy cooking!
Delicious Sautéed Asparagus and Mushrooms Recipe
Ingredients
- 1 tablespoon cooking oil
- 2 cloves of garlic minced
- 8 oz asparagus about 1.5 cup chopped asparagus
- 8 oz Baby Bella mushrooms about 1 cup chopped mushrooms
- 2 teaspoons light soy sauce
- 1 teaspoon coconut sugar
- salt and black pepper to taste
- pinch sesame oil optional
- toasted sesame seeds for garnish
Instructions
- Prepare the vegetables: Rinse the asparagus and mushrooms under cold water. Trim the bottoms of the asparagus stems and cut them into 1-inch pieces. Slice the fresh mushrooms into slices.
- Heat the skillet: In a large skillet or a wok, heat the cooking oil over medium-high heat. Add the minced garlic and cook until fragrant, about 20 seconds.
- Sauté the vegetables: Add the asparagus pieces to the skillet and cook for 4-5 minutes, stirring occasionally. Then, add the sliced baby bella mushrooms and continue to sauté until the vegetables are tender and slightly browned, about 2 minutes more.
- Seasonings: Sprinkle the sautéed vegetables with light soy sauce, coconut sugar(optional), sesame oil (optional), salt, and black pepper.
- Serve immediately: Garnish the dish with toasted sesame seeds. Transfer the sautéed asparagus and mushrooms to a serving dish and serve with white steamed rice or as a side dish with your favorite main courses. Enjoy!