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.
Servings: 4 modest servings
- 1 bundle of asparagus
- 6-12 mushrooms crimini or baby bella
- 3 Tbsp. Butter
- 1/4 cup water
- fresh ground pepper
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