Asparagus and Shrooms

Sherri Williams


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


★★★★★ 1 vote

10 Min
10 Min


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  • 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

How to Make Asparagus and Shrooms


  1. 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.
  2. 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.
  3. On a large platter arrange asparagus spears, mushrooms followed by shallots and garlic.

Printable Recipe Card

About Asparagus and Shrooms

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

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