Asparagus and Mushrooms (Print Version)
# Ingredients:
01 -
8 oz mushrooms (button or cremini are good choices)
02 -
2 bunches asparagus, trimmed and chopped into pieces
03 -
1 tablespoon oil (try olive or avocado if you'd like)
04 -
2 garlic cloves, finely chopped
05 -
¼ teaspoon ground black pepper
06 -
½ teaspoon kosher salt (adjust as needed)
# Instructions:
01 -
In a big 12-inch pan, warm the oil over medium heat. Toss in the garlic and keep stirring for about a minute.
02 -
Throw in the asparagus and mushrooms. Stir them around often as they cook. When the mushrooms let out some liquid and the asparagus softens, you're good—about 5-7 minutes.
03 -
Sprinkle on some salt and pepper. Dish it up warm.
# Notes:
01 -
For a zesty kick, squeeze on some lemon juice, or try soy sauce with sesame seeds to give it an Asian vibe.
02 -
Swap out button mushrooms for shiitake, oyster, or portobello ones for richer flavor.
03 -
Keep any leftovers in a container with a good lid in the fridge. They're fine for up to 4 days.