Why You’ll Love This Recipe
I love this recipe because it’s quick to make and uses just a handful of ingredients. The asparagus stays crisp yet tender, while the mushrooms soak up all the garlic butter goodness. The splash of soy sauce gives it an umami kick that makes it taste like something from a restaurant. I also like how versatile it is—I can keep it light as a side dish or bulk it up with protein for a complete meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 bunch asparagus, ends trimmed and cut into 2-inch pieces
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8 oz sliced mushrooms (cremini or baby bella recommended)
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2 tbsp olive oil
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2 cloves garlic, minced
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1 tbsp liquid aminos or soy sauce
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1 tbsp butter
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Salt and black pepper to taste
Directions
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I trim the woody ends off the asparagus and cut the spears into 2-inch pieces.
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I heat olive oil in a large skillet over medium heat.
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I sauté the asparagus for 3–4 minutes until it starts to soften but stays crisp.
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I toss the mushrooms with soy sauce (or liquid aminos), then add them to the skillet. I cook until they are soft and slightly golden.
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I push the vegetables to the sides of the pan and add butter and garlic to the center. I sauté the garlic for about 30 seconds until fragrant.
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I stir everything together so the veggies are coated in garlic butter, then season with salt and black pepper.
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I serve it warm right out of the pan.
Servings and timing
This recipe makes 4 servings. It takes about 5 minutes of prep time and 8 minutes of cooking time, ready in just 13 minutes total.
Variations
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I like to add a sprinkle of red pepper flakes or a dash of hot sauce for some heat.
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A squeeze of fresh lemon juice brightens the flavors beautifully.
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To make it heartier, I stir in cooked shrimp, chicken, or tofu.
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For a creamy twist, I add a splash of cream or sprinkle Parmesan cheese before serving.
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I sometimes swap soy sauce for balsamic vinegar for a sweeter, tangier finish.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a tiny splash of olive oil or butter. The microwave also works for quick reheating, though the asparagus will soften a bit more.
FAQs
Can I use different mushrooms?
Yes, I can use button mushrooms, shiitake, or even portobello depending on what I have on hand.
Can I make this without soy sauce?
Definitely. I sometimes use balsamic vinegar or coconut aminos instead for a different flavor.
Can I make this ahead of time?
I prefer it fresh, but I can prep the asparagus and slice mushrooms ahead so cooking only takes minutes.
How do I keep the asparagus crisp?
I sauté it quickly over medium heat and avoid overcooking—it should stay bright green and slightly firm.
Can I roast instead of sautéing?
Yes, I can roast the asparagus and mushrooms at 425°F for about 15 minutes with olive oil and garlic, then finish with butter and soy sauce for a deeper flavor.
Conclusion
This sautéed asparagus and mushrooms recipe is a simple yet elegant side dish I can make any night of the week. It’s garlicky, buttery, and packed with flavor, yet still healthy and versatile enough to pair with almost anything. Once I tried it, I knew it would be a staple in my kitchen whenever I need a quick veggie dish that doesn’t skimp on taste.
Print
Sautéed Asparagus and Mushrooms Recipe
- Total Time: 13 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and delicious side dish with crisp-tender asparagus, juicy mushrooms, and garlic butter. Perfect for weeknight dinners or holiday meals.
Ingredients
1 bunch asparagus, ends trimmed and cut into 2-inch pieces
8 oz sliced mushrooms (cremini or baby bella recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp liquid aminos or soy sauce
1 tbsp butter
Salt and black pepper, to taste
Instructions
Trim the woody ends of the asparagus and cut into 2-inch pieces.
Heat olive oil in a large skillet over medium heat.
Add asparagus and sauté for 3–4 minutes until starting to soften but still crisp.
Toss mushrooms in liquid aminos or soy sauce, then add to the skillet. Cook until mushrooms are soft and lightly golden.
Push vegetables to the sides of the skillet. Add butter and garlic to the center. Sauté garlic for 30 seconds until fragrant.
Stir all ingredients together to coat evenly in garlic butter.
Season with salt and black pepper to taste. Serve warm.
Notes
Add red pepper flakes or hot sauce for a spicy kick.
A squeeze of fresh lemon juice adds brightness.
For a heartier version, stir in cooked shrimp, tofu, or chicken.
Make it creamy with a splash of cream or sprinkle of Parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
