Sautéed Asparagus and Mushrooms

If you’re a fan of asparagus, this Sautéed Asparagus and Mushrooms recipe is for you! This delightful dish is simple to make and packs a punch of flavor, making it an excellent choice for a side dish or a vibrant topping for pasta or risotto.

Why Make This Recipe

Two-Step Process: This method ensures each ingredient is perfectly cooked, preventing that dreaded overcooked, watery texture.
Only 7 Ingredients: A straightforward shopping list with a few essential ingredients that elevate the flavor.
Great with Everything: This versatile side pairs beautifully with a variety of main dishes, including roasted chicken, salmon, or even a simple grain bowl.

🥗 Key Ingredients

Ingredients for sautéed asparagus and mushrooms including thyme, mushrooms, asparagus, red onion, garlic, and olive oil

Asparagus: Look for straight, firm spears with tight tips. Choose a bunch with similar thickness for even cooking.
Mushrooms: A combination of white button and shiitake mushrooms adds depth to the dish. Feel free to mix and match types like baby bella or cremini.
Red Onion: If you don’t have red onion on hand, yellow onion or shallots work perfectly too.
Fresh Thyme: Fresh herbs add a delightful aroma and taste. Alternatives include rosemary or parsley.

🥣 Step-by-Step Instructions

Prepare the Vegetables

Start by trimming the woody ends off 1 pound of fresh asparagus and cut the spears into 2-inch pieces. Clean 8 ounces of button mushrooms and 3 ounces of shiitake mushrooms, removing the stems and cutting the caps into chunks. Finely chop 1 small red onion and mince 2 garlic cloves.

Sauté the Onions and Mushrooms

Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add the chopped red onion and sauté for about 3 minutes until tender and slightly browned.

Next, add the mushrooms. Cook until they release their moisture and begin to brown, which takes roughly 10 minutes. Remember to stir frequently and season with kosher salt and freshly ground black pepper. A few minutes before they are done, add the minced garlic, then remove from the heat when they reach a lovely golden color.

Cook the Asparagus

Add another tablespoon of olive oil to the skillet, followed by the asparagus. Pour in 3 tablespoons of water and cover the skillet for about 3 minutes. Once you remove the lid, sauté until the water evaporates, and the asparagus has turned bright green and is crisp-tender—usually about another 3 minutes. Season with salt and pepper to taste.

Combine and Serve

Return the mushroom and onion mixture to the pan along with 1 teaspoon of fresh thyme leaves. Stir everything to warm it through and serve, garnished with extra thyme leaves.

Sautéed asparagus and mushrooms in a skillet

Storage Tips

Store leftover sautéed asparagus and mushrooms in an airtight container in the fridge for up to 3-4 days. To reheat, simply use a microwave or warm them in a skillet over low heat.

🧐 Recipe FAQs for Asparagus and Mushrooms

Can I use frozen asparagus or mushrooms?: Fresh is always best! Frozen mushrooms may release excess moisture and won’t brown adequately, while frozen asparagus can be tough to achieve that perfect crisp-tender texture.
What’s the best way to clean mushrooms?: Wipe them using a damp cloth or a paper towel. If you prefer rinsing, do it quickly and dry thoroughly to avoid excess moisture.
Can I make this in advance?: Absolutely! Sauté the vegetables, achieve that perfect mix, and gently reheat on the stove when you’re ready to serve.
Can I roast the vegetables instead?: Yes! Roasted asparagus and mushrooms can also be delicious. Roast them separately on different sheets for even cooking.
How do I change the flavor profile?: Try using sesame oil for an Asian twist, adding soy sauce, oyster sauce, and a hint of fresh ginger. You could also experiment with herbes de Provence or lemon zest for a fresh flavor!

👩‍🍳 Expert Tips

Cook time for asparagus can vary based on thickness. Thin spears will require less cooking time.
Mincing or grating garlic is recommended to avoid chunky bites.
Use a large skillet to prevent overcrowding—this keeps your veggies from steaming and ensures they stay crisp!
Add variety by sautéing in sesame oil or adding spices for a kick!
This dish isn’t just for a side – top it on creamy risotto, fold it into pasta, or mix with grains like farro!

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