This simple yet flavorful Sautéed Asparagus and Mushrooms side dish combines tender asparagus and savory mushrooms, sautéed in garlic, butter, and a splash of liquid aminos for a delightful umami boost. It’s a perfect accompaniment to any meal, offering a balanced blend of textures and tastes that’s sure to elevate your dining experience.
Ingredients
1 teaspoon olive oil
8 oz asparagus
8 oz mushrooms, sliced
2 cloves garlic, minced
1 teaspoon liquid aminos or soy sauce
1 teaspoon butter
Salt and black pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Start by breaking off and discarding the woody ends of the asparagus. Cut the asparagus into 2-inch pieces.
Heat olive oil over medium heat. Add the asparagus and cook for 3-4 minutes, or just until it begins to soften.
Toss the mushrooms with liquid aminos. Add them to the pan and cook with the asparagus until the mushrooms are tender.
Move the mushrooms and asparagus to the sides of the pan and add butter and garlic to the center of the pan. Cook for about 30 seconds, or until fragrant. Stir the garlic into the vegetables and cook for 1 minute more.
Season with salt and pepper to taste, and your dish is ready to serve!
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings
Variations
I love how customizable this recipe can be depending on what I have on hand! Here are a few variations you can try:
Add more vegetables: Try adding some spinach, bell peppers, or zucchini to the mix for added color and nutrients.
Swap the butter: If you prefer a dairy-free option, you can easily substitute the butter with olive oil or a plant-based butter.
Add herbs: Fresh herbs like thyme, rosemary, or parsley can be tossed in at the end for extra flavor and freshness.
Storage/Reheating
To store the sautéed asparagus and mushrooms, let it cool to room temperature and transfer it to an airtight container. It will stay fresh in the refrigerator for up to 2 days. When ready to reheat, simply warm it up in a pan over medium heat or in the microwave until heated through. Be mindful not to overcook when reheating to maintain the vegetables' texture.
FAQs
How do I know when asparagus is cooked?
I like to cook asparagus until it's just tender but still has a little bite to it. You’ll know it’s done when the stalks are bright green and can be pierced easily with a fork.
Can I use frozen asparagus for this recipe?
I prefer using fresh asparagus for the best texture, but you can use frozen asparagus in a pinch. Just keep in mind that frozen asparagus might release more water while cooking, so you may need to sauté it a little longer to get the right texture.
Can I use coconut aminos instead of liquid aminos?
Yes, coconut aminos is a great alternative! It’s a bit sweeter than liquid aminos or soy sauce, but it will still give your dish that savory umami flavor.
Can I prepare this dish ahead of time?
This dish is best served fresh, but you can prepare the vegetables ahead of time and store them in the fridge. Just sauté them and finish with the garlic and butter when you’re ready to eat.
What can I serve this with?
I love serving this with roasted chicken, grilled steak, or even as a side to a light pasta dish. It also pairs well with grains like quinoa or rice for a satisfying vegetarian meal.
Conclusion
This sautéed asparagus and mushrooms recipe is a go-to for me when I want a quick and tasty side dish that doesn’t skimp on flavor. The simple ingredients come together so beautifully, and the result is a dish that’s both healthy and satisfying. Whether you’re serving it alongside a protein or enjoying it as a light vegetarian option, it’s bound to become a favorite in your kitchen too.
Recipe:
Sautéed Asparagus and Mushrooms
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This simple yet flavorful vegetable side dish combines tender asparagus and savory mushrooms, sautéed in garlic, butter, and a splash of liquid aminos for a delightful umami boost. It’s a perfect accompaniment to any meal, offering a balanced blend of textures and tastes that’s sure to elevate your dining experience.
Ingredients
1 teaspoon olive oil
8 oz asparagus
8 oz mushrooms, sliced
2 cloves garlic, minced
1 teaspoon liquid aminos or soy sauce
1 teaspoon butter
Salt and black pepper, to taste
Instructions
- Start by breaking off and discarding the woody ends of the asparagus. Cut the asparagus into 2-inch pieces.
- Heat olive oil over medium heat. Add the asparagus and cook for 3-4 minutes, or just until it begins to soften.
- Toss the mushrooms with liquid aminos. Add them to the pan and cook with the asparagus until the mushrooms are tender.
- Move the mushrooms and asparagus to the sides of the pan and add butter and garlic to the center of the pan. Cook for about 30 seconds, or until fragrant. Stir the garlic into the vegetables and cook for 1 minute more.
- Season with salt and pepper to taste, and your dish is ready to serve!
Notes
Feel free to add more vegetables like spinach, bell peppers, or zucchini for extra nutrition and color.
If you want a dairy-free version, substitute the butter with olive oil or plant-based butter.
Fresh herbs like thyme, rosemary, or parsley can be added at the end for extra flavor.
Store leftovers in an airtight container in the fridge for up to 2 days and reheat in a pan or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2 serving
- Calories: 110 kcal
