Betsy S Asparagus Mushroom Saute Recipe

Ingredients for Betsy S Asparagus Mushroom Saute

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 pound asparagus, trimmed and cut into 1-inch diagonal pieces
• Red Onions
• 5 ounces cremini mushrooms, sliced (about half a 10 oz bag)
• Salt and freshly ground black pepper to taste
• Pepper

How to Make Betsy S Asparagus Mushroom Saute

1. Trim the bottom 1-1.5 inches off the asparagus spears and discard. Cut the spears into 1-inch diagonal pieces.
2. Thinly slice the yellow onion.
3. Heat olive oil in a medium-sized skillet over medium-high heat.
4. Add asparagus and onion to the skillet; stir to coat evenly with oil.
5. Season generously with salt and pepper.
6. Stir frequently. Once the asparagus and onion begin to sizzle, add butter and stir to melt and coat the vegetables.
7. Reduce heat to medium-low, cover the skillet, and simmer for 3-4 minutes, stirring occasionally, until the asparagus is bright green and slightly tender.
8. Increase heat to medium-high. Stir in the sliced mushrooms and cook until they soften and slightly shrink, about 3-5 minutes.
9. Serve immediately and enjoy!