Sauteed Asparagus and Mushrooms is a versatile side dish that is perfect for both spring and fall menus. It pairs well with so many entrees and is packed with nutrition.
Sauteed Asparagus and Mushrooms
You may have noticed I have a number of asparagus recipes here on the blog. I certainly do love the vegetable. While my daughters favorite is simple roasted or baked asparagus, I am pretty keen on sauteing asparagus. This way of cooking asparagus is quick and leftovers are easily added to other dishes.
Prepping Asparagus and Mushrooms
The recipe is simple. Diagonally sliced or hand snapped asparagus spears are sauteed with sliced fresh mushrooms in olive oil. White button mushrooms or baby bella (crimini) mushrooms work great in the recipe. Garlic, a little thyme, sea salt and pepper are all that is needed for seasoning.
Sauteing Asparagus and Mushrooms
- Put oil in pan over medium high heat. Once hot, add asparagus pieces, garlic , thyme and sea salt.
- After a few minutes stirring the asparagus, toss in the mushrooms.
- Continue to cook , stirring until the asparagus is tender crisp and the mushrooms are cooked through.
- Season to taste with sea salt and black pepper. Serve.
Keto Side Dish
I love this as a keto side dish, at just 3 net carbs, it is relatively low on the glycemic index. Asparagus is also terrific for detoxifying your system. Including foods like this, or my braised broccoli rabe recipe in your keto diet plan will help you avoid the keto flu. It is also a great side dish to pair with a simple cauliflower rice.
Of course, the recipe will fit in equally as well in diets such as Weight Watchers or the Mediterranean diet.
Other ways to cook asparagus
- Balsamic Roasted Asparagus & Tomato with Blue Cheese
- Grilled Asparagus with Balsamic
- Cheesy Baked Asparagus
Sauteed Asparagus with Mushrooms is an earthy side dish. It pairs well with most entrees. While my first thought is steak or poultry, it will work nicely with many seafood and egg entrees. The nutritious low carb vegetable recipe fits in well with most healthy diets. Leftovers are great in omelettes and other dishes.
- 1 bunch asparagus
- 1/2 tbsp olive oil classic
- 1 clove garlic minced
- 1/4 tsp Sea salt
- generous pinch thyme leaves
- 4 ounces fresh mushrooms crimini or white button mushrooms
- black pepper to taste
Snap or cut off the woody ends of the asparagus spears. Cut the trimmed spears on a diagonal. The cook better and have a better mouth feel. Feel free to hand snap them though if you prefer.
Preheat a large skillet to medium high heat. Once hot add oil.
Add asparagus pieces, garlic , thyme and sea salt. Saute while cutting the mushrooms.
Brush off any debris from mushrooms and slice into bite sized pieces.
After a few minutes stirring the asparagus they will be starting to get tender, but not quite done. Reduce heat to medium.
This is when to toss in your quick cooking mushrooms.
Cook, stirring for just a couple minutes. We only want the mushrooms cooked through and the asparagus tender crisp.
- Season to taste with salt and pepper to serve.
3 net grams of carbohydrates per serving.