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3.62 from 83 votes

Sauteed Asparagus and Mushrooms

Sauteed asparagus and mushrooms is a wonderfully simple recipe that takes a few minutes and minimal ingredients. It is one my 10 most popular recipes year after year! Asparagus is a great vegetable that can be prepared easily for a quick weeknight dinner side or served on Valentine’s Day or Easter. 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Veggie Side Dish
Cuisine: American
Keyword: asparagus
Servings: 4 modest servings
Calories: 107kcal
Author: Mirlandra Neuneker


  • 1 bundle of asparagus
  • 6-12 mushrooms crimini or baby bella
  • 3 Tbsp. Butter
  • 1/4 cup water
  • fresh ground pepper
  • salt


  • Snap or cut the root ends off of asparagus spears and then snap or cut each spear into pieces 1"-3" long.
  • Wash and slice mushrooms.
  • In a large nonstick pan, add butter and mushrooms. Sprinkle on a little salt. Fry on medium - high heat until mushrooms are golden brown in color, about 1 minute.
  • Remove the mushrooms to a plate but leave the any remaining butter in the pan. Add asparagus, and water. Sprinkle additional salt (at least 1/8 tsp.) and grind in some pepper.
  • Saute the asparagus on medium high for about 2 minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done.
  • Remove from heat, stir in mushrooms and serve hot.


Calories: 107kcal | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 81mg | Potassium: 95mg | Vitamin A: 275IU | Vitamin C: 0.7mg | Calcium: 3mg | Iron: 0.1mg