Name: Sautéed Asparagus and Mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 teaspoon olive oil; 8 oz asparagus; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 1 teaspoon liquid aminos or soy sauce; 1 teaspoon butter; Salt & black pepper, to taste

Why You’ll Love Sautéed Asparagus and Mushrooms Recipe

This sautéed asparagus and mushrooms recipe is a go-to for anyone seeking a fast, healthy, and delicious side. With just a few ingredients and minimal prep time, it delivers maximum flavor. The dish is vegetarian, easy to adapt for different diets, and makes use of common pantry staples.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 teaspoon olive oil
8 oz asparagus
8 oz mushrooms, sliced
2 cloves garlic, minced
1 teaspoon liquid aminos or soy sauce
1 teaspoon butter
Salt and black pepper to taste

Directions

Break off and discard the woody ends of the asparagus. Cut the remaining asparagus into 2-inch pieces.
Heat olive oil in a skillet over medium heat. Add the asparagus and cook for 3–4 minutes, until it starts to soften.
Toss the sliced mushrooms with liquid aminos or soy sauce, then add them to the pan with the asparagus. Cook until the mushrooms are tender.
Push the vegetables to the edges of the pan and add the butter and garlic to the center. Cook the garlic for about 30 seconds until fragrant.
Stir the garlic into the vegetables and cook everything for another minute.
Season with salt and pepper to taste, and serve warm.

Servings and timing

This recipe makes approximately 2 to 3 servings.
Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Add protein: Mix in cooked chicken, tofu, or shrimp to make it a main dish.
Spice it up: Add a pinch of red pepper flakes or a dash of chili oil for heat.
Use different mushrooms: Try shiitake, cremini, or oyster mushrooms for a deeper flavor.
Make it vegan: Use a plant-based butter alternative instead of dairy butter.
Add onions or shallots: Sauté thinly sliced onions or shallots with the garlic for added depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals. This dish also works well cold in salads or added to omelets and stir-fries.

FAQs

What kind of mushrooms work best for this recipe?

White button or cremini mushrooms are great options, but you can also use shiitake or baby bella mushrooms for a richer flavor.

Can I use frozen asparagus?

Fresh asparagus is recommended for best texture, but frozen can be used if thawed and well-drained first.

Is this recipe gluten-free?

Yes, if you use gluten-free soy sauce or liquid aminos, the dish is naturally gluten-free.

Can I add other vegetables?

Absolutely. Bell peppers, zucchini, or spinach can be added for more variety.

How do I know when the asparagus is cooked?

Asparagus should be bright green and tender-crisp after sautéing for 3–4 minutes.

Can I make this ahead of time?

Yes, you can prep the vegetables in advance and cook just before serving. It’s best fresh but reheats well.

What can I serve this with?

It pairs well with grilled meats, rice, quinoa, pasta, or even tofu for a vegetarian meal.

Can I make it spicy?

Yes, add chili flakes, sriracha, or a splash of hot sauce for a spicy version.

What’s a good substitute for butter?

Use a plant-based butter or a drizzle of olive oil if you prefer to skip dairy.

How can I use leftovers?

Leftovers can be added to omelets, stir-fries, pasta dishes, or served as a topping for zoodles or grain bowls.

Conclusion

Sautéed asparagus and mushrooms are a quick, healthy, and flavorful addition to any meal. Whether you’re serving them as a side dish or incorporating them into other recipes, they bring great texture and taste with minimal effort. With easy variations and reheating options, this is a dish you’ll come back to again and again.