Garlic Sauteed Asparagus And Mushrooms

Garlic sauteed asparagus and mushrooms is a flavorful, vegan side dish to enjoy in spring as well as in the fall season.

It goes well with many entrees on weeknight dinners and put together in just a few minutes. Try this herby and pan-fried fresh asparagus with the mushroom recipe.

The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.

Jump To Recipe

• Why you will love this recipe
• Ingredients & Notes
• Step by step instructions
• Tips & FAQ's
• Serving & storing
• Recipe
• Does it fit in your macros?

Springtime is the BEST time when asparagus is soft, tender, and less woody. Cooking fresh asparagus is my newfound love and now I am making soups, pasta, salads, and stir fry with other vegetables.

How this simple-looking vegetable can be turned into a wonderful side dish to any dinner party and fancy the guests. I love to consume it as it is low in calories and fits in my macro meal plan.

Did you check how to roast asparagus in an air fryer and serve with crunchy pico de gallo?

Why you will love this recipe

• Flavorful- Asparagus & mushroom combination taste amazing with fresh garlic & herbs. It is full of flavors, & makes a great side with any entree (grilled meat like chicken, salmon, fish, paneer, tofu, etc). For vegetarians serve it along with any curry & rice to make a complete meal.
• Easy & Quick- This saute recipe is so easy to make with just 6 ingredients and takes only 20 minutes from start to finish. Add 10 minutes extra in case you like to peel mushrooms.
• Keto & Low-carb- Pan-fried mushrooms & asparagus is a low-carb and keto-friendly side dish for dinner. You will love this garlic-flavored recipe of sauteed asparagus and mushrooms that is vegan, nut-free, and packed with plant-based protein.
• Make ahead & freezer-friendly- You can make it in advance and store it in the fridge easily. Makes a great recipe for meal planning as well.

Apart from the air fryer and pan-fried version you can steam asparagus in a microwave as well.

Ingredients & Notes

Please check the recipe card for the full ingredient list and measurements

• Asparagus- Use fresh asparagus for the best taste. But if unavailable then frozen will also go well. Cooking time may reduce as frozen ones are already blanched before freezing. So cook 2-3 minutes lesser.
• Mushroom- I am using button mushrooms for this recipe. But other mushrooms like cremini, portobello, & shitake will also go well with fresh asparagus. I have cooked with these mushrooms as well and can say that you will love asparagus with any of them.
• Garlic- Using fresh garlic infuses aroma and flavors, so do not skip it. Slice them, mince or chop but use fresh garlic to make this pan-fried mushroom & asparagus.
• Salt & pepper- As per taste.
• Other- You would need olive oil and fresh cilantro leaves for garnishing.

Add on

• Zucchini, peas, carrots, potatoes, bell peppers, red onions, are a few vegetables to add while cooking. Experiment by adding any one of the veggies first and then make your own combinations.
• Parmesan cheese is often added after cooking. However, it is completely optional. You can use vegan Parmesan if required.
• Apart from cilantro, you can use parsley, thyme, or rosemary.
• To make it whole 30 replace olive oil with ghee.
• Add 3 tbsp of balsamic vinegar to achieve a new level of sauteed mushrooms & asparagus recipe.

Step by step instructions

Prepare asparagus

To start, first, wash and clean asparagus nicely in running water. Place them on a kitchen towel to dry them.

Cut them about 2" from the bottom to chop off the woody part and cut them into 2-3 " lengthwise. keep them ready. (pic 1-2)

Prepare mushrooms

Always pick firm, fresh, and dry mushrooms. Remove the stem and peel the outer skin (pic 1-3).

Slice them evenly (pic 4) and clean them with runny water. Drain all the water and transfer them to a kitchen towel to make them dry.

Personally, I like to peel and wash them in runny water. Afterwards, just drain all the water and place them on a kitchen towel. Do not soak in water, mushrooms tend to absorb lots of water.

Saute and season

Heat a nonstick pan or cast-iron skillet on medium heat. Add sliced mushrooms and spread them in a single layer. Do not disturb them for 2 minutes (pic 7). This is a trick to get golden umami flavors mushrooms without sogginess.

After 2 minutes flip them and cook for another 2 minutes (pic 8). Mushrooms will leave water while cooking but it evaporates and gives a nice umami flavor.

Now that mushrooms are cooked (pic 9) add asparagus and stir fry for 1 minute (pic 10).

Finally, add salt, garlic paste, oil, and red chili flakes. (pic 11-14)

Mix well and Cook them until asparagus are soft in texture. On medium heat 5-6 minutes will be enough to get tender yet crunchy veggies. (pic 15-17). Stir in between.

Garnish & serve

Once both the vegetables are cooked, garnish with chopped cilantro (pic 18) and serve immediately.

Tips & FAQ's

Serving & storing

Serve it along with any curry, grilled meat or grilled tofu & paneer. To make an Indian meal serve it with zucchini curry, roti & plain basmati rice to make a complete meal.

Any leftover store in the fridge for 5-6 days in an airtight container. To freeze it, just portion out in freezer-friendly container/ziplock bags and freeze. Thaw before using.

30 seconds to 1 minute in microwave is enough to heat it.

If you like this side dish, do check few more from the blog.

• Roasted Cherry Tomatoes With Balsamic Vinegar
• Spicy Tofu Panzanella Salad
• Cold Cucumber Soup With Greek Yogurt
• Masala Deviled Eggs Without Mayo or Mustard
• Spicy Tofu Panzanella Salad

If you try this recipe, please consider leaving a comment and a star rating. Don't forget to tag  #fitmealideas20 on Instagram or @fitmealideas on Pinterest!

Recipe

Does it fit in your macros?

Eating vegetables is a must part during fitness journey. Both are low calorie vegetables and fiber-rich. They are easy to include while on weight loss.