Asparagus Mushrooms Sauteed (Print Version)
# Ingredients:
→ Key Items
01 -
2 bunches of asparagus, trim off tough ends and cut them into bite-sized bits
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1 tbsp. of cooking oil (try avocado or olive oil if you'd like)
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8 ounces of cremini or button mushrooms
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2 garlic cloves, finely chopped
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1/4 teaspoon ground black pepper
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1/2 teaspoon of coarse salt
# Instructions:
01 -
Warm up the oil in a large frying pan over medium heat. Toss in the chopped garlic and stir it around for about a minute or until you can smell its aroma.
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Add the chopped asparagus and mushrooms to the pan. Let them cook and stir them every now and then for around 5-7 minutes, until the mushrooms sweat out their juices and the asparagus feels tender.
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Sprinkle some salt and pepper on top to bring out the flavors, and serve the veggies warm.
# Notes:
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For a touch of the Mediterranean, squeeze some fresh lemon juice over the veggies. Leaning toward an Asian vibe? Add a quick splash of soy sauce and a sprinkle of sesame seeds.
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Mix things up by using other mushrooms, like oyster, portobello, or shiitake, for more savory depth.
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Keep leftovers in a sealed container in the refrigerator; they'll last up to four days.