Ingredients
- Asparagus: 1 pound, trimmed
- Cremini Mushrooms: 8 ounces, sliced
- Garlic: 2 cloves, minced
- Olive Oil: 2 tablespoons
- Soy Sauce: 1 tablespoon
- Lemon Juice: 1 teaspoon
- Salt: 1/4 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat.
- Step 2: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Step 3: Add the minced garlic and asparagus to the skillet with the mushrooms. Cook, stirring frequently, for another 5-7 minutes, or until the asparagus is tender-crisp.
- Step 4: Stir in the soy sauce and lemon juice.
- Step 5: Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, quickly saute the asparagus and mushrooms in a skillet with a touch more olive oil to restore their texture.
- This dish pairs wonderfully with grilled chicken or fish for a complete and healthy meal.
- Don't overcrowd the pan; cook the mushrooms in batches if needed to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American