One-skillet asparagus and mushrooms are a flavorful side dish that goes from stovetop to table in 15 minutes.
This asparagus and mushrooms recipe is made with a little butter, garlic, and liquid aminos for a savory side that goes with anything.
Holly’s Sizzlin’ Spears & Savory Shrooms
- Flavor: Liquid aminos and garlic give this low-carb and keto dish deep stir-fried flavor.
- Skill Level: This is a quick and easy one pan dish ready in just 15 minutes.
- Prep note: Clean and trim veggies ahead and keep them in the fridge until ready to use.
- Swaps: Not a fan of asparagus? Use shredded Brussels sprouts or kale instead.
- Serving suggestions: Top the finished dish with parmesan cheese or sliced almonds for an elegant look. This is no-fail recipe that always goes great with steak, chicken or ribs.
Sensational Savory Staples
Asparagus: Look for asparagus spears that are firm, smell fresh, and have pink or purplish tips. Frozen asparagus works and doesn’t need to be thawed before cooking.
Mushrooms: Basic white or brown mushrooms work fine in this recipe. Why not experiment with new-to-you mushrooms like shiitake, Inoki, oyster, or chanterelles?
Seasonings: Liquid aminos are less salty than soy sauce, and make a good seasoning for both asparagus and mushrooms. If swapping in soy, go for the lower-sodium variety. Zest up the dish with a few red pepper flakes or a dash of red chili paste.
Add Your Own Twist: Mushrooms develop a meaty, umami flavor when stir fried, which makes them pair wonderfully with milder-tasting veggies, like zucchini, bean sprouts, cauliflower florets, or green beans.
How To Make Asparagus and Mushrooms
- Cook asparagus in oil until they begin to soften.
- Toss mushrooms with liquid aminos and cook with the asparagus until tender. (Full recipe below.)
- Add butter and garlic to the pan and cook another minute.
- Season, add an optional garnish, and serve.
Sizzling Success
- Make sure asparagus pieces and mushrooms are generally the same width and cut to the same size so they cook evenly.
- To prep, don’t snap off the tough ends. It wastes too much delicious asparagus. Instead, use your knife to work your way up the spear from the end, and slice when the knife slides through easily.
- Mushrooms absorb water quickly so instead of rinsing them, use a soft brush or damp paper towel to remove any dirt or debris.
Satisfying Second Helpings
Keep leftover sautéed asparagus and mushrooms in a covered container in the refrigerator for up to 3 days, or freeze in zippered bags for up to 1 month.
Reheat on the stovetop or in the microwave. Chop up leftovers for cottage egg bites, a savory quiche or toss them in a zesty Zuppa Toscana soup.
More Enticing Veggie Sides
Did you enjoy this recipe for Sautéed Asparagus and Mushrooms? Leave a comment and rating below.
Sautéed Asparagus and Mushrooms
Equipment
Ingredients
- 1 teaspoon olive oil
- 8 ounce asparagus
- 8 ounce mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon liquid aminos or soy sauce
- 1 teaspoon butter
- salt & black pepper to taste
Instructions
- Break or slice off and discard the woody ends of the asparagus. Cut asparagus into 2" pieces.
- Heat olive oil over medium heat. And add asparagus, cook 3-4 minutes or just until it begins to soften.
- Toss mushrooms with the liquid aminos. Add to the pan and cook with the asparagus until mushrooms are tender.
- Move mushrooms and asparagus to the sides of the pan and add butter and garlic to the center of the pan. Cook until fragrant, about 30 seconds. Stir the garlic into the vegetables and cook 1 minute more.
- Season with salt & pepper to taste.
Notes
- Store leftovers in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Sautéed Asparagus and Mushrooms recipe
Our new favorite low carb side! Delicious and easy.
I am so glad you enjoy this recipe Sandy!
This sounds like a wonderful recipe and I will try it tonight with Fruhling mushrooms. However, I have to wonder, where you live? In Germany, the place in the world that celebrates Spargel (asparagus) more than any other place I have ever seen, Asparagus is grown and harvested in the spring time. Come late summer and fall, there is no local asparagus to be found.
I can’t wait for you to try it Dave! While asparagus is seasonally available here in the spring as well, you can often find it in the grocery store all year round!
Yummy, easy/simple ingredients that whipped up quickly. will definitely make again, and might try out a few variations. I do think that the mushroom-to-asparagus ratio was heavy on the mushrooms. I LOVE mushrooms, so not a complaint. But, the asparagus bundle i had was 16 oz, vs 8. so, I’ll either cut back on
the mushrooms, or make the full bundle of asparagus the next time. It was delish!
So glad to hear you loved this dish, Dana!
I happen to have all the ingredients for this dish so I made it tonight and it was delicious, it was quick and easy to make.. thats what I liked about it. Definitely keeping this recipe.
So happy to hear that, Lorraine!
Really good, could also put onions on it
That would be a great addition.
Excellent recipe, thank you
This was delicious and a great way to use up some asparagus and mushrooms I had
Glad you enjoyed it, Monica!