Easy Vegan Side Dish (Print Version)
# Ingredients:
01 -
1 tablespoon oil (vegetable, olive, or avocado all work great)
02 -
2 garlic cloves, finely chopped
03 -
2 bunches fresh asparagus, trimmed and cut into bite-sized pieces
04 -
8 ounces mushrooms (button or cremini variety)
05 -
½ teaspoon salt, adjust to your preference
06 -
¼ teaspoon freshly ground black pepper
# Instructions:
01 -
Warm your oil in a large skillet over medium heat. Toss in the chopped garlic and let it sizzle for about a minute until it smells amazing.
02 -
Add your asparagus pieces and mushrooms to the pan. Stir them frequently as they cook, letting the mushrooms release their natural juices and the asparagus become nice and tender. This should take around 5 to 7 minutes.
03 -
Sprinkle with salt and pepper to taste, then serve immediately while everything is hot and delicious.
# Notes:
01 -
Want to jazz it up? Squeeze some fresh lemon juice over the top for a bright Mediterranean vibe, or go Asian-style with a drizzle of soy sauce and a sprinkle of sesame seeds.
02 -
I used basic white button mushrooms here, but feel free to experiment with shiitake, portobello, or oyster mushrooms for even deeper, richer umami flavors.
03 -
Any leftovers can be kept in a sealed container in your fridge for up to 4 days.