Description
A quick and flavorful dish featuring sautéed asparagus and mushrooms, perfect as a side or a light meal.
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces mushrooms, sliced (button or cremini)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until it starts to become tender.
- Add the sliced mushrooms, salt, and black pepper. Continue to sauté for another 5-7 minutes, or until the mushrooms are cooked and the asparagus is tender but still crisp.
- Remove from heat and drizzle with lemon juice. If desired, sprinkle with grated Parmesan cheese before serving.
Notes
- For added flavor, try incorporating a splash of balsamic vinegar during the last minute of cooking.
- Substitute the asparagus with green beans or zucchini for a different vegetable twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg