Can I sauté mushrooms and asparagus together?

Yes, absolutely. In fact, sautéing mushrooms and asparagus in the same skillet is one of the best ways to blend their flavors. Both vegetables cook quickly and pair beautifully when sautéed in garlic and oil. Start them at the same time and cook over medium heat for 5–7 minutes, stirring occasionally. Mushrooms will release their juices and brown, while asparagus turns bright green and tender-crisp.

Should I boil asparagus before sauteing?

No, there’s no need to boil asparagus before sautéing. In fact, skipping the boiling step keeps the asparagus from becoming mushy. Sautéing over medium heat with a little oil allows it to retain its crisp texture and vibrant color. Just make sure to cut off the woody ends and slice the stalks into smaller pieces for even cooking.

Is it better to sauté mushrooms in oil or butter?

Both oil and butter work well, and each has its own advantage. Oil (like olive or avocado) is great for high-heat cooking and keeps the dish light. Butter adds rich, savory flavor and gives mushrooms a golden, glossy finish. For the best of both worlds, start with oil and stir in a small amount of butter near the end of cooking.

Can you sauté raw asparagus?

Yes, you can sauté raw asparagus—and you should. There's no need to pre-cook it. When sautéed fresh, asparagus retains its snap and flavor. Simply slice it into manageable pieces, heat some oil or butter, and cook it in the skillet along with other ingredients like mushrooms or garlic. It takes just a few minutes to become tender without losing its natural crunch.

How long does it take to cook asparagus and mushrooms together?

It typically takes about 5 to 7 minutes over medium heat to cook asparagus and mushrooms in the same pan. The mushrooms will start to brown and shrink as they release moisture, and the asparagus should become fork-tender with a slight crispness. For deeper caramelization, you can extend cooking to 8 minutes, stirring less often.

What’s the best way to store leftovers?

Store leftover sautéed asparagus and mushrooms in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. To reheat, use a skillet over low heat or microwave in short bursts to maintain texture. You can also enjoy the leftovers cold in salads, wraps, or grain bowls. Looking for a veggie-packed side that reheats well? Try our Garlic Mozzarella Margherita Pasta for a delicious option that complements leftovers.

Sautéed Asparagus and Mushrooms – The Best 5-Minute Side!

Name: How to Make the Most Delicious Sautéed Asparagus and Mushrooms – Booyah!
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: American
Ingredients: 1 tablespoon vegetable oil (olive or avocado oil also work); 2 cloves garlic, minced; 2 bunches asparagus, woody ends removed, cut into smaller pieces; 8 oz button or cremini mushrooms; ½ teaspoon kosher salt, or to taste; ¼ teaspoon black pepper

Description

This quick and easy sautéed asparagus and mushrooms dish is packed with earthy flavor and ready in under 15 minutes! Perfect as a healthy side, it’s seasoned simply with garlic, salt, and pepper for a naturally delicious veggie medley.

Ingredients

Units Scale

1 tablespoon vegetable oil (olive or avocado oil also work)
2 cloves garlic, minced
2 bunches asparagus, woody ends removed, cut into smaller pieces
8 oz button or cremini mushrooms
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper

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Instructions

Heat oil in a large (12-inch) skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add asparagus and mushrooms. Cook, stirring frequently, for 5–7 minutes, or until mushrooms release their juices and asparagus is tender.
Season with salt and black pepper.
Serve warm as a side dish.

Notes

To boost flavor, sprinkle with grated Parmesan or a squeeze of lemon juice before serving.
For added crunch, toss in toasted slivered almonds or pine nuts.
Use a mix of mushroom varieties for more depth of flavor.

Nutrition

Serving Size: 1 serving
Calories: 80
Sugar: 2 g
Sodium: 250 mg
Fat: 5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 7 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg