Sautéed Asparagus and Mushrooms
79kcal
Ingredients
- 1 pound thin asparagus
- ½ pound white or brown mushrooms
- 2½ tablespoons oil
- 3 garlic cloves (minced)
- 2 teaspoons grated ginger
- a pinch of red chili pepper flakes
- 1½ teaspoons low-sodium soy sauce
- kosher salt and black pepper (to taste)
Optional for Serving:
- fresh herbs of your choice (such as basil, mint, or cilantro)
Method
- Break off tough ends of asparagus and cut into 2-inch pieces. Clean mushrooms by wiping them with a damp paper towel (trim dirty ends if needed), then slice into thick pieces, about ½ inch thick.
- Put some oil in a pan and heat it on medium-high. Let the mushrooms cook until they turn a bit brown on one side without moving them for a few minutes. Then, add a little salt and stir now and then for another 2-3 minutes to get everything a nice golden color.
- Add garlic and ginger, stir for 30 seconds until fragrant.
- Add asparagus, soy sauce, and red chili pepper flakes (if using). Stir for 2 minutes or longer, until asparagus is bright green and tender-crisp. Season with salt, black pepper, or more soy sauce to taste as desired. Serve it with preferred fresh herbs.
Nutrition
Calories79kcalCarbohydrates5gProtein3gFat6gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat4gSodium49mgPotassium288mgFiber2gSugar2gVitamin A572IUVitamin C6mgCalcium23mgIron2mg
Notes
Cooking Time: Cooking times can vary depending on factors like the type of pan, stove, and size of the vegetables. So, adjust the cooking time as needed to get the vegetables just how you like them. Remember, it's best not to overcook the asparagus to keep it from getting too soft or mushy.
Do you want to add more salt or soy sauce? If you're aiming for more saltiness, it's best to add a bit more salt instead of pouring extra soy sauce. Too much soy sauce can overpower the flavor, making everything taste strongly of soy sauce, unless that's the exact taste you're going for.
Storage: Sautéed asparagus and mushrooms are best enjoyed within 3-4 days of preparation. After this time, they may start to lose their texture and flavor. However, if you want to extend their shelf life, you can freeze them for up to 2 months. Just make sure to store them in an airtight container or freezer bag to prevent freezer burn.