Sautéed mushroom with asparagus
Whether you want a quick and easy side dish to go with your grilled/ fried meat/ fish or you want a filling vegan meal, this recipe will be perfect! You can make this sautéed mushroom with asparagus with dried or other fresh herbs too – oregano, thyme, rosemary and basil would work really well! Serve it on a piece of wholesome toast or in stuffed in flatbread – alternatively you can serve it as a side dish or part of a tapas menu.
Ingredients
Method
- Finely slice the red onion, garlic and mushrooms.
- Heat a Tbsp of olive oil in a large frying pan. Add the onion and garlic, then gently sauté over medium heat until the onion is soft.
- Add the mushrooms and cook for a further 5 to 8 minutes, under cover, until the mushrooms have wilted and released some liquid.
- Remove and discard the woody ends of the asparagus. Cut the asparagus stalks into 3-4 (bite-size) pieces, then add these to the mushrooms. Stir in the lemon zest and juice; put the lid on, then gently cook for 2-3 minutes until the asparagus is tender but still has a bite.
- Stir in the parsley, season to taste, then serve immediately with a dash of lemon juice.