Description

A quick and flavor-packed vegetable side dish featuring crisp-tender asparagus and juicy mushrooms sautéed in garlic butter with a splash of umami-rich soy sauce or liquid aminos.

Ingredients

1 bunch asparagus, ends trimmed and cut into 2-inch pieces
8 oz sliced mushrooms (cremini or baby bella recommended)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp liquid aminos or soy sauce
1 tbsp butter
Salt and black pepper to taste

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Instructions

Trim the woody ends of the asparagus and cut into 2-inch pieces.
Heat olive oil in a large skillet over medium heat.
Add asparagus and sauté for 3-4 minutes until starting to soften but still crisp.
Toss mushrooms in liquid aminos or soy sauce, then add to the skillet. Cook until mushrooms are soft and slightly golden.
Push veggies to the sides of the pan. Add butter and garlic to the center. Sauté garlic for about 30 seconds until fragrant.
Stir all ingredients together to coat in garlic butter. Season with salt and black pepper to taste. Serve warm.

Notes

Add red pepper flakes or hot sauce for heat.
Squeeze fresh lemon juice over the finished dish for brightness.
For a heartier version, stir in cooked shrimp, tofu, or chicken.
Make it creamy with a splash of cream or sprinkle of parmesan.