Sautéed Asparagus and Mushrooms
Ingredients:
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
8 ounces mushrooms (cremini or button), sliced
3 tablespoons olive oil or unsalted butter
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon lemon juice (optional)
1/4 cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Directions:
Heat the Oil:
In a large skillet, heat the olive oil or butter over medium heat until hot.
Add Garlic:
Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant but not browned.
Sauté Mushrooms:
Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring occasionally, until they are golden brown and tender.
Add Asparagus:
Add the asparagus pieces to the skillet. Season with salt and pepper to taste. Sauté for an additional 5-7 minutes, or until the asparagus is tender but still crisp.
Finish with Lemon Juice:
If desired, drizzle lemon juice over the vegetables for added brightness. Toss to combine.
Garnish and Serve:
Remove the skillet from heat. If using, sprinkle grated Parmesan cheese over the top and garnish with chopped fresh parsley. Serve warm as a side dish.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: Approximately 150 kcal per serving | Servings: 4