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.
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.
How to Make This Recipe?
This recipe for mushrooms and asparagus is as easy as 1-2-3! Here’s how:
- 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.
- 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.
- 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:
- Chicken: Serve it as a side dish to plenty of chicken dishes such as baked bone-in chicken breast, cornish hen, baked chicken parm, or whole roasted chicken, and maybe even some brown rice, quinoa, wild rice, or even black rice to round out the meal.
- Meat: Go for some meat dishes, such as baked ziti, beef stroganoff, or salmon burgers.
- Vegetarian: Keep the vegetables in focus and serve with any number of vegetable side dishes like Turkish white bean salad, broccoli cauliflower salad, zucchini noodles, tomato cucumber salad, or any one of my quinoa salad recipes.
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.
- 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.
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:
- Garlic Green Beans Recipe
- Green Beans In Air Fryer
- Crispy Baked Eggplant
- Catalan Spinach
- Roasted Butternut Squash
- Can’t get enough? Check out all our Vegetable Side Dish recipes
Sauteed Asparagus and Mushrooms Recipe
- 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.