Sautéed Asparagus and Mushrooms
Ingredients:
1 lb asparagus, trimmed and cut into 2-inch pieces
8 oz mushrooms (such as cremini or button), sliced
2 tbsp olive oil or butter
3 cloves garlic, minced
Salt and pepper, to taste
1/2 tsp lemon zest (optional, for a hint of brightness)
1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:
Heat the Oil:
In a large skillet, heat the olive oil or butter over medium heat.
Cook the Mushrooms:
Add the sliced mushrooms to the skillet. Sauté for about 4-5 minutes, stirring occasionally, until they start to release their juices and turn golden brown.
Add Asparagus and Garlic:
Add the asparagus and garlic to the skillet with the mushrooms. Cook for an additional 4-5 minutes, or until the asparagus is tender-crisp, and the garlic is fragrant.
Season:
Season with salt, pepper, and lemon zest if using. Stir well to combine.
Serve:
Remove from heat, garnish with fresh parsley if desired, and serve warm.
