Ingredients for Betsy's Asparagus Mushroom Saute
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound fresh asparagus, trimmed
- Red onions (not specified in this recipe)
- 1 (8 ounce) package fresh mushrooms, sliced
- Salt, to taste
- Pepper, to taste
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How to Make Betsy's Asparagus Mushroom Saute
- Trim the bottom 1-1.5 inches off the asparagus spears and discard. Cut the spears into 1-inch diagonal pieces.
- Thinly slice the yellow onion.
- Heat olive oil in a medium-sized skillet over medium-high heat.
- Add asparagus and onion to the skillet; stir to coat evenly with oil.
- Season generously with salt and pepper.
- Stir frequently. Once the asparagus and onion begin to sizzle, add butter and stir to melt and coat the vegetables.
- 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.
- Increase heat to medium-high. Stir in the sliced mushrooms and cook until they soften and slightly shrink, about 3-5 minutes.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
18g
Fat
33g
Carbs
4g
