Asparagus and Mushroom Saute - BigOven 164858
Asparagus and Mushroom Saute

Asparagus and Mushroom Saute

Ready in 15 minutes
12 review(s) averaging 4.4. 90% would make again

Top-ranked recipe named "Asparagus and Mushroom Saute"

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Just a simple veggie side dish I make once in awhile. Served it with Grilled Chicken tonight.

"Made this with pan seared codfish with cream sauce. Perfect accompaniment. Didn't have the sesame seeds, but it was fine without them. I will try to add them the next time though. I used coconut oil. Delicious! "

- ladyhoffman

Ingredients

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1 pound fresh asparagus spears; steamed 6 to 8 minutes
1/4 cup Vegetable oil; or olive oil
1/4 pound mushrooms; quartered
salt; to taste
black pepper; freshly ground
1 teaspoon sesame seeds; toasted until golden brown

Original recipe makes 4 Servings

Servings  

Preparation

Cut the asparagus into 1 inch lengths. Heat oil in a skillet or wok. Stir in asparagus and mushrooms. Stir for four minutes. Add salt and pepper to taste and sesame seeds. Toss gently.

Notes

Sometimes I will add a little soy sauce.

Credits

Added on Award Medal
Verified by stevemur

Sauteed aspargus and morel mushrooms photo by cjscanlan cjscanlan

photo by me2earth me2earth

photo by JennaDee99 JennaDee99

photo by Blakeh Blakeh

Calories Per Serving: 134 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Made this with pan seared codfish with cream sauce. Perfect accompaniment. Didn't have the sesame seeds, but it was fine without them. I will try to add them the next time though. I used coconut oil. Delicious!
ladyhoffman 3 months ago
Heat oil in large pan and sauté mushrooms in oil without stirring until the edges become golden brown. Don't pile them - give them room. Then add in the asparagus. Much better.
cokhmatov 7 months ago
Fixed this tonight with a few adjustments. I don't sauté in oil. I always use veggie broth. Added Shoyu sauce, garlic and a little lemon juice. Served it over forbidden rice. Yummie for such a simple dish!
kartrinapeterswalker 1 year ago
vanessa2 2 years ago
Delicious and extremely easy!
clarkeey10 2 years ago
This sounds like a cool recipe. Blake, could you add more details for us novices - for example what temparature are you heating the oil to.
EducatedWarrior 4 years ago
I cooked in olive oil and butter and added a bit of white cooking wine. We ate it over sourdough toast. This is very simple and yummy.
rrebel1967 4 years ago
I made this on Sunday... I think I over cooked the Asparagus just a little but it was still wonderful :)
ShawnW 4 years ago
ajh2106 4 years ago
Delicious - be sure not to over cook the Asparagus, it should still be firm.
Maximux1 5 years ago
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