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Sautéed Asparagus and Mushrooms

Learn to make Sautéed Asparagus and Mushrooms, the perfect low-carb side dish. Easy, quick, and packed with flavor, it's ideal for any meal!
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Whip up a quick, nutritious side with our Sautéed Asparagus and Mushrooms recipe! Perfect for a low-carb diet, this easy dish brings flavor and health to your table in just 15 minutes.

Ingredients

  • 1 teaspoon olive oil: Adds a subtle richness and helps in sautéing.
  • 8 oz asparagus: The star of the dish, bringing a fresh, green crunch.
  • 8 oz mushrooms, sliced: Adds earthy flavors and a meaty texture.
  • 2 cloves garlic, minced: Infuses the dish with a warm, aromatic flavor.
  • 1 teaspoon liquid aminos or soy sauce: Enhances the savory notes of the vegetables.
  • 1 teaspoon butter: Brings a silky, rich finish to the dish.
  • Salt & black pepper to taste: Balances and elevates the overall flavor profile.

Instructions

  1. Prepare the Vegetables: Break off and discard the woody ends of the asparagus. Cut the asparagus into 2″ pieces. Clean the mushrooms with a brush or paper towel and slice them.
  2. Sauté the Asparagus: Heat olive oil in a frying pan over medium heat. Add the asparagus and cook for 3-4 minutes or just until it begins to soften.
  3. Add Mushrooms: Toss the mushrooms with the liquid aminos. Add them to the pan with the asparagus and cook until the mushrooms are tender.
  4. Cook Garlic and Butter: Move the mushrooms and asparagus to the sides of the pan. Add butter and garlic to the center of the pan. Cook until fragrant, about 30 seconds. Stir the garlic into the vegetables and cook for an additional minute.
  5. Season and Serve: Season the dish with salt and pepper to taste. Serve immediately, enjoying the blend of flavors and textures.

Notes

  • Variations: Feel free to add other vegetables or seasonings to this dish. Bell peppers, onions, or cherry tomatoes can add color and flavor.
  • Serving Suggestions: This dish pairs beautifully with grilled chicken, steak, or fish. It’s also great as a topping for quinoa or rice.
  • Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a pan over medium heat to retain the best texture. You can also add a splash of water or broth to prevent the dish from drying out.

Nutrition

Find it online: https://recipesmentor.com/sauteed-asparagus-and-mushrooms/