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.
1tablespoonvegetable oilolive oil or avocado oil would work
2clovesgarlicminced
2bunchesasparaguswoody ends removed, cut into smaller pieces
8oz.button or cremini mushrooms
½teaspoonkosher saltmore or less to taste
¼teaspoonblack pepper
Instructions
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.
Notes
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.