Asparagus Mushroom Saute
Asparagus Mushroom Saute with tender-crisp asparagus, cremini mushrooms, and red onions stir-fried in garlic and herbs. Ready in minutes, it's the perfect weeknight side dish yet fancy enough for company.
Servings 4 Servings
- 1 bunch asparagus
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and minced
- 1/2 small red onion, peeled and sliced thinly
- 1 pound cremini mushrooms, sliced
- 1 sprig rosemary, leaves stripped from stem and chopped finely
- Kosher salt and freshly-ground pepper to taste
Cut about 2 inches from the stem and slice each asparagus spear into 2-inch pieces, leaving tips intact.
In a wide, heavy-bottomed skillet over medium-high heat, add butter and olive oil.
When butter begins to melt, add garlic and cook, stirring regularly, for about 30 to 35 seconds or until aromatic.
Add red onions and mushrooms and cook, stirring regularly, for about 2 to 3 minutes.
Add asparagus and continue to cook, stirring regularly, for about 5 to 7 minutes or until tender yet crisp.
Add chopped rosemary. Season with salt to taste and generously with freshly-ground pepper. Serve hot.
Calories: 111kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 34mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 7.8mg | Calcium: 53mg | Iron: 2.9mg