Ingredients for Asparagus Mushroom Artichoke Skillet
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 14 ounces artichoke hearts, quartered (canned, drained)
- Cremini Mushroom
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh Parsley
- Italian Seasoned Breadcrumbs
- Romano Cheese
How to Make Asparagus Mushroom Artichoke Skillet
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Add 1 pound asparagus, trimmed and cut into 1-inch pieces; 8 ounces cremini mushrooms, sliced; and 14 ounces artichoke hearts, quartered (canned, drained).
- Season generously with salt and pepper to taste.
- Cover the skillet and cook for 10 minutes, or until the asparagus is tender-crisp.
- Stir in 1/4 cup chopped fresh parsley, 1/4 cup breadcrumbs, and 1/2 cup grated Parmesan cheese.
- Cook, uncovered, over medium-high heat for 3-4 minutes, or until the liquid has evaporated and the cheese is melted and bubbly.
- Serve immediately as a side dish or enjoy as a light vegetarian meal.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
16g
Fat
10g
Carbs
7g
