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!
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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!
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