A quick and delicious side dish with crisp-tender asparagus, juicy mushrooms, and garlic butter. Perfect for weeknight dinners or holiday meals.

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

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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.

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.