Description
Sautéed garlic asparagus and mushrooms blend Mediterranean flavors with simple, fresh ingredients. Crisp vegetables and earthy mushrooms complement each other, offering you a delightful side dish perfect for any meal.
Ingredients
Scale
- 1 lb (454 grams) asparagus
- 4 oz (113 grams) mushrooms (button mushrooms recommended)
- 1 tbsp olive oil
- 1 tbsp garlic paste
- ½ tsp red chili flakes
- Cilantro for garnishing
Instructions
- Preparation: Cleanse asparagus under running water, thoroughly dry, and trim woody ends to create uniform 2-3 inch spears. Remove mushroom stems, slice thinly, and pat dry.
- Mushroom Caramelization: Heat skillet to medium, arrange mushroom slices in a single layer. Cook undisturbed for 2 minutes per side until golden and releasing natural juices.
- Vegetable Fusion: Introduce asparagus to skillet, add minced garlic, extra virgin olive oil, and red chili flakes. Toss ingredients to ensure even distribution and flavor infusion.
- Final Cooking: Sauté vegetable medley for 5-6 minutes, stirring occasionally, until asparagus reaches perfect tender-crisp consistency.
- Serving: Transfer to platter, garnish with freshly chopped cilantro, and serve immediately while flavors are vibrant and temperature is optimal.
Notes
- Master Moisture Control: Pat asparagus and mushrooms completely dry to prevent steaming and ensure perfect caramelization during sautéing.
- Optimize Mushroom Technique: Cook mushrooms in a single layer without crowding, allowing golden-brown edges and maximum flavor development.
- Garlic Timing Matters: Add garlic towards the end of cooking to prevent burning and preserve its delicate, aromatic essence.
- Temperature Management: Use medium heat to achieve uniform cooking and prevent vegetables from becoming mushy or overly charred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 80
- Sugar: 3 g
- Sodium: 2 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg