Sautéed Asparagus and Mushrooms Recipe
Ingredients:
1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
8 oz (225 g) mushrooms, sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp soy sauce
Salt and pepper, to taste
1 tbsp fresh lemon juice (optional)
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions:
Prepare the Vegetables:
Trim the tough ends off the asparagus and cut into 2-inch pieces. Clean and slice the mushrooms.
Heat the Oil:
In a large skillet, heat the olive oil over medium-high heat.
Sauté the Vegetables:
Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to become tender.
Add the sliced mushrooms to the skillet and continue to cook for another 4-5 minutes, until the mushrooms are tender and the asparagus is crisp-tender.
Add Garlic and Seasoning:
Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
Stir in the soy sauce and season with salt and pepper to taste.
Finish and Serve:
If using, add the fresh lemon juice and toss to combine.
Remove from heat and transfer the vegetables to a serving dish.
Garnish with chopped fresh parsley if desired.
