Ingredients
- Asparagus, trimmed: 1 pound
- Mushrooms, sliced: 8 ounces
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Soy sauce: 1 tablespoon
- Lemon juice: 1 teaspoon
- Salt: to taste
- Black pepper: to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat.
- Step 2: Add the sliced mushrooms to the skillet and saute for 5-7 minutes, until softened and lightly browned.
- Step 3: Add the minced garlic and asparagus to the skillet and saute for another 3-5 minutes, until the asparagus is tender-crisp and bright green.
- Step 4: Stir in the soy sauce and lemon juice.
- Step 5: Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, saute briefly in a pan with a touch of olive oil to restore the texture.
- Serve this as a simple side dish alongside grilled chicken or fish.
- Don't overcrowd the pan; work in batches if needed to ensure the mushrooms brown properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American