Sauteed Garlic Asparagus and Mushrooms
Mushrooms brown first, then asparagus and fresh garlic finish in one skillet for a quick vegetable side.
Equipment
- 12 inch skillet
- Cutting board
- Chef knife
- Wooden spoon
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 8 oz asparagus woody ends trimmed, cut into 2 inch pieces
- 8 oz cremini mushrooms sliced 1/4 inch thick
- 2 cloves garlic minced
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- 1 tsp lemon zest optional, for serving
Instructions
Cooking
- Prep. Trim the asparagus, cut it into 2 inch pieces, and slice the mushrooms.
- Sear mushrooms. Cook the mushrooms in hot oil in a skillet for 5 minutes until browned, stirring only after the first 3 minutes.
- Cook asparagus. Add the asparagus and salt and cook 4 to 5 minutes until tender crisp.
- Add garlic. Stir in the garlic and pepper for 30 seconds, then top with lemon zest.
Notes
Substitutions: Use white button or baby bella mushrooms, and green beans or broccolini in place of the asparagus.
Tips: Do not crowd the pan, and add the garlic last so it stays sweet.
Storage: Refrigerate up to 3 days and reheat in a skillet over medium heat for 3 minutes.