Asparagus Saute

Asparagus Saute              


12 oz Asparagus

1/4 cup sliced mushrooms

1/4 cup chopped red onions



Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a 12-inch skillet over medium-high heat. Once butter has melted, add in vegetables. Use tongs to distribute in an even layer. Cover and cook until asparagus is bright green and still crisp (3-5 min). Uncover and increase heat; season with salt and pepper. Cook until spears are tender and slightly browned (5-7 min); using tongs to move spears until all are browned. Serve immediately.

2 Responses

  1. I like stir-fried a whole lot better than boiled!

    • I usually can’t stand asparagus but this recipe came out better than I expected 🙂

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