Asparagus and Shrooms

Sherri Williams


This a perfect side dish for any holiday meal. It's yummy for your tummy. Happy Cooking! sw:)

pinch tips: How to Wash Fruits & Vegetables





10 Min


10 Min


1 lb
asparagus, fresh
8 oz
fresh portabello mushrooms stems removed, sliced
3 medium
garlic cloves, thinly sliced
1 large
shallot, sliced
1 tsp
thyme, dried
1 tsp
fresh ground pepper
1 tsp
kosher salt
3 Tbsp
olive oil, extra virgin

Directions Step-By-Step

In a large hot skillet, add 1 tbsp of the evoo. Add mushrooms, thyme and 1/2 the salt and pepper. Pan-fry for 3-5 minutes, until mushrooms are golden in color. Slide the mushrooms over to one side of the pan. Add 1 tbsp of evoo to the empty side of the skillet and add garlic slices and shallots and cook for an additional 2-3 minutes, until shallots are translucent. Remove all veggies to a warm plate.
In the same skillet, add the remaining evoo, asparagus spears and salt and pepper. Pan-fry asparagus for about 5-6 minutes or until bright green in color and tender.
On a large platter arrange asparagus spears, mushrooms followed by shallots and garlic.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Recipe For: The Best Asparagus
Hashtag: #asparagus