Sautéed Asparagus and Mushrooms makes the perfect late summer or early fall side dish. This low carb recipe is a pan-roasted version cooked in a delicious buttery garlic sauce.

Asparagus and mushrooms are simple, savory, and can be served as a side dish or as a topping for rice or pasta. The liquid aminos or soy sauce complement both veggies.

plated Sautéed Asparagus and Mushrooms

Sautéed Asparagus and Mushrooms

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Asparagus and Mushroom Recipe

  • Liquid aminos is sweeter than soy sauce and has a milder flavor, which also makes the dish taste less salty.
  • Low-carb and keto, this asparagus and mushroom recipe is also a one-pan wonder that goes from the pan to the table in less than 10 minutes!
  • Veggies that are sautéed preserves their crispy exterior while keeping them tender on the inside. It’s a no-fail recipe anyone can accomplish!
  • Make asparagus and mushrooms as a delicious side with dinner, or as a topping over a bed of rice or pasta. Delicious grilled with other veggies as a vegetarian entrée.
  • It’s also an easy and delicious low carb side dish with steak, chicken or ribs.

mushrooms and asparagus on a cutting board to make Sautéed Asparagus and Mushrooms

Ingredients and Substitutions

ASPARAGUS: Choose stalks that are bright green, with closed tips. Stalks should be relatively the same width so they cook at the same rate. Frozen asparagus will do and doesn’t have to be thawed before adding to the pan. Green beans, broccoli florets, even kale can be substituted or added to the dish. Chunks of white onions give the dish some more texture as well.

MUSHROOMS: White button mushrooms or small brown creminis have the same texture, but why not try thin strips of portobellos, Inoki, or even some exotic lobster mushrooms? Add some drained water chestnuts, red chile peppers for color, or baby corn for an Asian or Thai-style dish.

SEASONINGS: For a little heat, stir in a dash or two of red chile paste or sriracha.

How To Prep Your Veggies

Cut the woody ends off the bottom of the asparagus at least an inch. For mushrooms, avoid rinsing them because they’ll soak up that water. Simply brush off any dirt with a small brush or wipe it off with a paper towel. Cut mushrooms in half or quarters so they’re the same size.

top view of Sautéed Asparagus and Mushrooms in the pan

How To Sauté Asparagus and Mushrooms

This a buttery and savory side dish.

  1. Prep asparagus & mushrooms. Sauté asparagus until tender.
  2. Toss mushrooms with liquid aminos.
  3. Add to pan and cook until tender. (As per recipe below)
  4. Move veggies to the side of pan and cook the butter and garlic until fragrant.
  5. Mix everything together & cook another minute.
  6. Season with salt and pepper and serve immediately.

Leftovers

Keep leftovers in an airtight container in the refrigerator up to 3 days. Chop up leftovers and add to an omelet, a stir fry or make a creamy topping for zoodles by cooking them with some heavy whipping cream and parmesan cheese.

Freeze cooled asparagus and mushrooms in quart-sized bags with the date labeled on the outside for up to 4 weeks.

close up of Sautéed Asparagus and Mushrooms in the pan

Other Easy Vegetable Side Dishes To Try!

plated Sautéed Asparagus and Mushrooms
5 from 94 votes↑ Click stars to rate now!
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Sautéed Asparagus and Mushrooms

Asparagus and mushrooms are sauteed with butter, garlic and aminos for a delish, low carb side dish that is sure to impress!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Author Holly

Equipment

Ingredients  

  • 1 teaspoon olive oil
  • 8 oz asparagus
  • 8 oz mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon liquid aminos or soy sauce
  • 1 teaspoon butter
  • salt & black pepper to taste

Instructions 

  • Break 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.
5 from 94 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 45kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 93mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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Comments

  1. 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.

    1. 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!

  2. 5 stars
    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!

  3. 5 stars
    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.