I love how this dish is both light and satisfying. The combination of garlic, butter, and soy sauce gives it a rich umami flavor, while the asparagus adds a fresh, crisp texture. It’s naturally gluten-free (if using liquid aminos), vegetarian, and easily adaptable based on what I have in the fridge. Whether I’m serving it with grilled meat or adding it to a grain bowl, it always works.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
asparagus, trimmed and cut into 2-inch pieces
mushrooms (cremini or baby bella), sliced
olive oil
garlic, minced
soy sauce or liquid aminos
butter
salt and black pepper
Directions
I start by trimming the woody ends off the asparagus and slicing them into 2-inch pieces.
I heat olive oil in a large skillet over medium heat and add the asparagus, sautéing for about 3–4 minutes until they start to soften but still have a crisp bite.
While the asparagus cooks, I toss the mushrooms with soy sauce or liquid aminos. Then I add them to the skillet and cook for another 4–5 minutes until they’re soft and lightly browned.
I push the veggies to the edges of the skillet and melt the butter in the center. Once melted, I add the minced garlic and sauté it for about 30 seconds until it’s fragrant.
I stir everything together to coat the vegetables in the garlic butter, then season with salt and black pepper to taste. I serve it warm.
Servings and timing
This recipe serves 4 people. It takes just 5 minutes to prep and 8 minutes to cook, so I have it ready in 13 minutes total.
Variations
I add a pinch of red pepper flakes or a splash of hot sauce when I want some heat.
A squeeze of lemon juice at the end adds brightness and pairs well with the garlic and mushrooms.
For a heartier option, I stir in cooked shrimp, tofu, or grilled chicken.
If I want it creamy, I add a splash of cream or a sprinkle of Parmesan cheese right at the end.
For extra flavor, I sometimes drizzle a little sesame oil before serving.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over medium heat or in the microwave in short bursts. The texture is best fresh, but it still tastes great reheated.
FAQs
Can I use different mushrooms?
Yes, I use whatever I have—white button mushrooms, shiitake, or even portobello slices work well in this dish.
What if I don’t have soy sauce or liquid aminos?
I’ve used tamari, coconut aminos, or a small splash of Worcestershire sauce in a pinch. Each brings a slightly different flavor, but they all work.
Can I make this ahead of time?
It’s best served fresh, but I prep the veggies ahead of time and cook them just before serving to save time.
Is this recipe vegan?
Yes, if I swap the butter for a vegan butter or a drizzle of olive oil, it becomes fully plant-based.
Can I use frozen vegetables?
Fresh is best for this dish, but I’ve used frozen asparagus and mushrooms before—just be sure to drain any excess moisture during cooking.
Conclusion
This Sautéed Asparagus and Mushrooms dish is my favorite way to whip up a flavorful veggie side in minutes. It’s versatile, satisfying, and pairs well with almost any main. Whether I’m cooking for guests or just need something quick for dinner, it always delivers on flavor and ease.
A quick, savory veggie side dish made with crisp asparagus, golden mushrooms, and garlic butter. Ready in under 15 minutes—perfect for weeknight dinners or holiday meals!
Author:Sarah
Prep Time:5 minutes
Cook Time:8 minutes
Total Time:13 minutes
Yield:4 servings
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Gluten Free
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
Instructions
Prep the veggies:
Trim the woody ends from asparagus and cut into 2-inch pieces.
Sauté asparagus:
Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 3–4 minutes until slightly tender but still crisp.
Add mushrooms:
Toss sliced mushrooms in soy sauce or liquid aminos. Add to skillet and cook for 3–4 minutes, stirring occasionally, until mushrooms are soft and lightly browned.
Add garlic and butter:
Push veggies to the edges of the skillet. Add butter and minced garlic to the center and cook for 30 seconds until fragrant.
Combine and season:
Stir everything together to coat the vegetables in garlic butter. Season with salt and pepper to taste. Serve warm.
Notes
Add spice: Sprinkle with red pepper flakes or a dash of hot sauce for heat.
Brighten it up: Squeeze fresh lemon juice over the top before serving.
Make it a meal: Add cooked shrimp, tofu, or grilled chicken.
Creamy option: Finish with a splash of cream or grated Parmesan.
