Asparagus is one of my favorite spring and summertime vegetables. I used white asparagus in this recipe to add a little more color variety to the dish. White asparagus is slightly sweeter than the green. A quick cooking tip: Cut off and peel the base of the stems to remove the woody-textured, chewy ends. Let me know if you have any questions about the recipe or if you made the recipe. I love hearing the alternative ways viewers add their special cooking magic to my recipes.
Printable Recipe: https://anappetizinglife.com/sauteed-asparagus-mushrooms-red-onions/
How to cook Sautéed Asparagus, Mushrooms and Red Onions
3 tablespoons olive oil
½ small red onion, diced
½ bunch of green asparagus, bottom ends trimmed and cut into 1-inch pieces
½ bunch of white asparagus, bottom ends trimmed and peeled, cut into 1-inch pieces
8 ounces fresh cremini mushrooms, sliced
2 teaspoons thyme, chopped
Freshly ground black pepper
1. Heat a large skillet over medium-high heat then add olive oil.
2. Add onion and cook for 2 minutes.
3. Add asparagus, cover with a lid and cook for 5 minutes.
4. Add mushrooms, thyme, salt and pepper then cover and cook for 5 minutes or until asparagus is tender. Serve immediately.
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