Asparagus Mushroom Leek Saut Recipe

Ingredients for Asparagus Mushroom Leek Saut

• 1 pound asparagus
• 1 cup cremini mushrooms
• Bacon
• 2 leeks
• 2 tablespoons olive oil
• salt and pepper to taste
• Parmesan Cheese

How to Make Asparagus Mushroom Leek Saut

1. Wash and trim 1 pound of asparagus, removing the tough bottom ends. Cut into 1-inch pieces.
2. Clean and thinly slice 1 cup of cremini mushrooms.
3. Wash and thinly slice 2 leeks, separating the white and light green parts and discarding the dark green tops. Rinse well to remove any grit.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the leeks to the skillet and sauté for 3-5 minutes, until softened.
6. Add the mushrooms to the skillet and cook for another 5 minutes, until softened and slightly browned.
7. Add the asparagus to the skillet and cook for 5-7 minutes, until tender-crisp.
8. Season with salt and pepper to taste. Consider adding a squeeze of lemon juice and a sprinkle of fresh thyme or parsley for extra flavor.
9. Serve immediately as a delicious side dish.