Asparagus Mushroom Mix (Print Version)
# Ingredients:
01 -
2 cloves garlic, finely chopped
02 -
1 tablespoon vegetable oil (use olive or avocado oil if you'd like)
03 -
8 oz cremini or button mushrooms
04 -
2 bunches of asparagus, trim off the tough ends, then cut into smaller chunks
05 -
¼ teaspoon ground black pepper
06 -
½ teaspoon kosher salt, or add as much as you need
# Instructions:
01 -
In a large pan (about 12 inches wide), warm up some oil over medium heat. Toss in the garlic, and stir it around for about 60 seconds until it smells amazing.
02 -
Add the asparagus and mushrooms to the skillet. Keep stirring while cooking. Let the mushrooms release their moisture and wait for the asparagus to become soft but still slightly crunchy, which should take around 5 to 7 minutes.
03 -
Sprinkle in the black pepper and salt to taste. Serve it right away while it’s still warm.
# Notes:
01 -
For a zesty twist, squeeze some lemon on top. Or, for an Asian vibe, drizzle soy sauce and scatter a few sesame seeds.
02 -
Want more flavor? Swap out button mushrooms for portobello, shiitake, or oyster mushrooms.
03 -
Pack any leftovers in a sealed container and refrigerate for up to four days.