I’m a big fan of salads and often enjoy them as a side with roasted meat or fish. But sometimes, I just can’t resist a warm side dish. This sautéed asparagus and mushrooms is earthy, flavorful, and comes together in no time. With just a few pantry staples, it’s ready in under 15 minutes.
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Why you should try my recipe
- An easy to prepare side dish that goes well with meat or fish.
- Ready in about 15 minutes.
- You can store it in the fridge for up to 2-3 days.
- Doesn’t require any special cooking skills.
Ingredients & How-to
To make this sautéed vegetables side dish, we are going to need asparagus, mushrooms, olive oil, garlic, lemon juice, fresh parsley, salt and ground pepper.
For full quantities check the recipe down below. So let’s get started!
01. To start, I’m preparing the vegetables. I cut the hard end bit from the asparagus stems. Then I cut each stem into three.
02. Next, I wipe any dirt off the mushrooms with a paper towel and then cut them into slices.
03. I place a wide pan over medium-high heat and, once it’s hot, add the olive oil. I begin by sautéing the chopped garlic and mushroom slices for 2–3 minutes, until the mushrooms start to release their juices.
04. Then I add the asparagus and about a quarter cup of water. I season with salt and freshly ground pepper and let everything cook for 4-5 minutes in medium heat.
05. Next, I add the chopped parsley and lemon juice to the pan. The asparagus and mushrooms should already be soft and nearly cooked.
06. I continue cooking the veggies for 6-7 minutes until they are fork tender.
Serving suggestions
We usually have this sauteed asparagus and mushrooms dish with some meat or fish or a casserole dish like my baked cannelloni with squash and ricotta cheese. You could also serve it on BBQs with other salads and side dishes to go with grilled meat and sausages.
Storage
If you have any leftovers of the sautéed mushrooms and asparagus, you can store them in the fridge and consume them within 2–3 days. Reheat in the microwave or in a pan for a few minutes before serving.
FAQ
If you don't have fresh parsley in hand or simply don't like the flavor, you could substitute it with cilantro or fresh dill.
Pair it With Recipes
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Recipe
Sautéed Asparagus And Mushrooms
A quick and healthy side dish of sauteed asparagus and mushrooms that doesn't require any special cooking skills. It's ready in under 30 minutes and you can serve it with meat or fish. Enjoy!
4 servings
5 minutes
Ingredients
- 15 asparagus
- 10-12 mushrooms (crimini, baby bella or white)
- 4-5 garlic cloves
- bunch of fresh parsley
- 3 tablespoons olive oil
- 1 lemon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Cut the hard end from the asparagus stems and then cut them into three.
- Remove any dirt from the mushrooms using a damp paper towel. Cut them into slices.
- Place a wide pan over medium high heat. Add the olive oil, mushrooms and chopped garlic.
- Sauté for 2-3 minutes whilst stirring to allow the mushrooms to release their juices.
- Add the asparagus and 1/4 cup of water. Season with salt and pepper.
- Reduce heat to medium and sauté for 4-5 minutes.
- Add the chopped parsley and lemon juice. Continue cooking for 6-7 minutes until the asparagus is fork tender but not mushy.
Notes
- Serve as a side dish with some meat or fish.
- You could add more lemon juice to your liking.
Storage
Store any leftover sauteed mushrooms and apsaragus in the fridge and consume within 2-3 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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