Asparagus Mushrooms Veggies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 bundles of asparagus, trimmed and chopped into smaller sections.
02 -
1 tablespoon of vegetable oil—olive or avocado oil will work just fine.
03 -
A couple of garlic cloves, minced.
04 -
8 ounces of button mushrooms or cremini mushrooms.
05 -
A pinch of coarse salt, about ½ teaspoon.
06 -
¼ teaspoon of freshly cracked pepper.
# Instructions:
01 -
In a big 12-inch pan, warm up the oil over medium heat. Toss in the garlic and let it sizzle for around a minute until it smells amazing.
02 -
Throw the chopped asparagus and mushrooms into the skillet. Stir from time to time and let them cook for about 5-7 minutes. The mushrooms will get juicy, and the asparagus softens up nicely.
03 -
Sprinkle in the salt and pepper to your liking. Dish it out while it's warm and ready to enjoy.
# Notes:
01 -
For a Mediterranean vibe, drizzle some fresh lemon juice on top. Want it to taste more Asian? Try soy sauce and sesame seeds instead.
02 -
Switch up the mushrooms with shiitake, portobello, or oyster styles for a richer flavor punch.
03 -
Leftovers? Keep them in a sealed container in the fridge. They'll stay good for up to 4 days.