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.
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.
3 net grams of carbohydrates per serving.