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
