Sauteed Asparagus and Mushrooms
This sautéed asparagus and mushrooms recipe is sure to impress. With just a few ingredients and 15 minutes of your time, you’ll have a dish that’s bursting with flavor and nutrition.
Equipment
- Large skillet
Ingredients
- 1 bundle asparagus, cut into bite-size
- 2 tsp lemon zest
- fresh ground pepper
- salt, as desired
- 6-12 pcs mushrooms crimini or baby bella
- 3 tbsp butter
- 2 tbsp olive oil
Instructions
- Trim the asparagus and cut it into bite-size pieces. Slice the mushrooms.
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook, stirring only occasionally, until they release their moisture and turn golden, 5 to 6 minutes. Add the asparagus and cook until bright green and lightly charred at the edges, 4 to 5 minutes. Stir in the butter, then season with salt and pepper and finish with the lemon zest.
- Taste, adjust the seasoning, and serve right away while the asparagus is still crisp-tender.