Betsy's Asparagus & Mushroom Saute

Recipe by Chef-Betsy
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut 1 to 1/1-2 inches off the bottom of the asparagus spears, discard those pieces. Then cut the spears into 1 inch pieces with a diagonal cut.
  • Heat olive oil in medium sized pan, over medium high heat.
  • Toss asparagus and onion into the olive oil in the pan and stir to coat well.
  • Use salt and pepper to your liking.
  • Continue stirring, and when the asparagus and onion mixture sizzles, drop in the butter and stir it around so it melts, blends in and coats the aspargus mixture.
  • Now turn the heat down to medium or medium low (depending on your stove), cover the pan and let it simmer for a few minutes. Stir it a couple times and only cook until the asparagus turns a light green and softens a bit.
  • Now stir in the mushrooms, raise the heat back to medium high and cook (stirring) just until the mushrooms begin to shrink and soften.
  • TIME TO EAT!
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