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
Calories: 111kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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