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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large red onion
  • 2 cloves of garlic
  • 1 bunch of asparagus
  • 150 g chestnut mushrooms
  • Zest and juice of one lime or lemon
  • 2 Tbsp chopped parsley
  • Olive Oil for cooking
  • Salt and pepper

Method
 

  1. Finely slice the red onion, garlic and mushrooms.
  2. 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.
  3. Add the mushrooms and cook for a further 5 to 8 minutes, under cover, until the mushrooms have wilted and released some liquid.
  4. 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.
  5. Stir in the parsley, season to taste, then serve immediately with a dash of lemon juice.