Whenever I think of the spring and fall seasons, my mind immediately goes to mushrooms and asparagus. Now that I have the foolproof technique for storing asparagus to keep it fresh longer, I keep a few bunches in my fridge and make this delicious asparagus dish a few times during the week.

And if asparagus is a favorite in your house as well, be sure to check out my air fryer asparagus, sautéed asparagus, asparagus salad, truffled asparagus eggs, asparagus tart, or this baked asparagus recipe to use up all the asparagus you have on hand.

sautéed mushroom and asparagus in a cast iron skillet with a wooden spoon on the side

Asparagus is great when served by itself, but I think adding mushrooms to the mix takes this humble vegetable over the top. Let’s get started!

Why Should You Try This Recipe?

Sauteing asparagus and mushrooms requires nothing more than a hot skillet. I know you’ll love it because:

  • Dietary friendly: It’s healthy, low-carb, gluten-free, keto-friendly, vegan, vegetarian, and absolutely delicious.
  • One-pan wonder: All you need is a large skillet to have this stir fry asparagus with mushrooms ready in no time.
  • Versatile and easy side dish: I like to think of this as a blank canvas side dish that goes with just about anything – chicken, meat, or even more vegetables.


Sauteed mushrooms and asparagus is a great side dish that requires no more than 6 ingredients. Gather together vegetable oil, garlic, fresh asparagus spears, fresh mushrooms, kosher salt and black pepper.

ingredients for the recipe are laid out in bowls

Ingredient Substitutions and Notes

  • Oil: Any cooking oil will work. Avocado oil will give a neutral flavor, while olive oil will impart a slightly fruitier taste. Coconut oil would make it slightly sweet. If preferred, you can also finish with a drizzle of sesame oil.
  • Aromatics: Garlic is always my go-to for sauteeing vegetables. You could also add red onion, green onions, bell pepper, or grated fresh ginger for more of an Asian side.
  • Herbs: A teaspoon or two of fresh herbs like thyme or rosemary would also be divine.
  • Mushrooms: I love plump and simple cremini mushrooms (also known as baby Bellas) or milder white button mushrooms. If you’re feeling adventurous, you could try different kinds of mushrooms like shiitake, oyster, or portobello mushrooms instead.
  • The finishing touch: While it is optional, you can finish it off with a squeeze of lemon juice for a Mediterranean flair or a splash of soy sauce (with a sprinkle of sesame seeds) for an Asian flair.
  • Turn it into a Mushroom Asparagus Salad: Add in a handful of spring mix and a drizzle of my lemon salad dressing to make it a wholesome and delicious salad.

New to mushrooms? Make sure to check out how to clean shiitake mushrooms and how to clean portobello mushrooms, then move on to roasted shiitake mushrooms and roasted portobello mushrooms, too!

How to Make This Recipe?

This recipe for mushrooms and asparagus is as easy as 1-2-3! Here’s how:

person sauteeing mushroom and asparagus in a skillet from the top view
  1. Saute garlic: Place a large saute pan over medium to medium-high heat. Heat oil, then add the fresh garlic and saute for 1 minute.
  2. Saute vegetables: Add asparagus and mushrooms and saute, stirring often, until the mushrooms release their liquid and the asparagus is tender about 5-7 minutes.
  3. Finish and serve: Finish with seasoning and serve warm.

What to Make with Asparagus and Mushrooms?

This asparagus and mushroom recipe can be served with just about anything to make it a complete meal. You could try:

sauteed asparagus and mushroom placed on a serving plate from the top view

How to Store

  • Storage: This asparagus mushroom recipe will keep in an airtight container for up to 4 days in the fridge.
  • Freezing: I do not recommend freezing, as the vegetables tend to get mushy when reheated from frozen.

Expert Tips

  • Preheat the skillet for 1-2 minutes. This ensures the cooking surface is hot enough so that you don’t overcook the asparagus and mushrooms.
  • Leave the vegetables alone for a stir-fry appeal. Rather than continuously stirring the vegetables, let them be for 1-2 minutes so the vegetables get golden brown and crispy on the outside.


Should asparagus be soaked before cooking?

There is no need to soak asparagus before cooking. Simply give them a good rinse under cool running water to remove the grit and proceed with chopping.

How do you cook asparagus so it isn’t tough?

Make sure to remove all parts of the woody stem. This is easy to do by snapping off the woody end at its natural break. Once the vegetable is prepped and cut into 2-inch pieces, cook until fork tender.

Other Vegetable Side Dish Recipes You’ll Enjoy:

If you are a fan of similar vegetable-based side dishes, below are a few other recipes that you might also like:

If you try this Sautéed Asparagus and Mushrooms recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Sauteed Asparagus and Mushrooms Recipe

5 from 8 votes
Yields4 servings
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
This Sauteed Asparagus and Mushrooms recipe is an easy vegan side dish that you can serve along with any of your favorite main dishes. Made with 6 ingredients and ready in 10 minutes, it is the perfect vegetable side when you are short on time.


  • 1 tablespoon vegetable oil, olive oil or avocado oil would work
  • 2 cloves garlic, minced
  • 2 bunches asparagus, woody ends removed, cut into smaller pieces
  • 8 oz. button or cremini mushrooms
  • ½ teaspoon kosher salt, more or less to taste
  • ¼ teaspoon black pepper


  • Saute garlic: Heat oil in a large (12-inch) skillet over medium heat. Add in garlic and saute for a minute.
  • Saute vegetables: Add asparagus and mushrooms and cook, stirring often, until mushrooms release their juices and asparagus is tender for about 5-7 minutes.
  • Finish and serve: Season with salt and pepper. Serve while still warm.


  • The finishing touch: While it is optional, you can finish it off with a squeeze of lemon juice for a Mediterranean flair or a splash of soy sauce (with a sprinkle of sesame seeds) for an Asian flair.
  • Mushrooms: I used widely available white button mushrooms, but any mushroom would work here. Feel free to try shiitake, portobello or even oyster mushrooms for an even more umami flavor.
  • Storage: Leftovers can be stored in an airtight container for up to 4 days in the fridge.


Calories: 60kcal | Carbohydrates: 11g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 298mg | Potassium: 643mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1702IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Vegan side dish
Cuisine: American
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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5 from 8 votes (6 ratings without comment)

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    1. Oh that is such a good idea. I will be sure to try next time, Darby.
      Thanks for coming by and taking the time to leave a review. Cheers!