Sautéed Asparagus & Mushrooms

For the first time, we have our own fresh asparagus growing in the garden! We dug asparagus crowns from another local vegetable grower last year and planted them at our house.

One way I really like to cook asparagus is to simply sauté in a little butter.

You’ll need asparagus, mushrooms, parsley, and butter. You can play around with the ingredients and add whatever you’d like.

Slice the mushrooms.

To prepare your asparagus, first you’ll need to cut the fibrous end off.

The white end and the purplish stem at the bottom are both too tough to eat.

Cut right above the purple area. The knife should slice relatively easily through the stem. Try cutting through the more fibrous part and you’ll feel the difference.

Some people like the snap the ends off. Either way is fine, just get rid of the tough stuff!

Slice the spears into 1” to 1.5” sections.

In a frying pan, melt a little butter. I used less than two tablespoons.

Throw in your vegetables and sauté on medium, medium-high heat. The heat depends on your stove!

The vegetables will not take very long to cook.

You want this nice brown color on the mushrooms and asparagus spears. That’s the flavor!

When the vegetables are almost ready to come off of the heat, add your herbs and seasoning. All I added was dried parsley from my garden. For us, this dish didn’t even need salt or pepper, but add it if you’d like!

Serve the asparagus and mushrooms next to a baked potato and a big steak! Just a suggestion, this side is really good with anything!