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Sauteed asparagus with mushrooms and onion

Easy Sauteed Asparagus with Mushrooms and Onion!

Easy sauteed asparagus with mushrooms and onion makes a great side dish to go along with your easy weeknight dinner.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 109 kcal

Equipment

  • 1 Large skillet
  • 1 Pair of tongs
  • 1 Tablespoon
  • 1 Cup measuring cup
  • 1 cutting knife
  • 1 Airtight container

Ingredients
  

  • 1 pound fresh asparagus
  • 2 tablespoon extra virgin olive oil
  • 1 cup chopped purple onion
  • 8 oz fresh sliced mushrooms

Instructions
 

  •  Cut off one and a half inches from the bottom of the stems of each asparagus.
  • Dice the purple onion into chunk sizes.
  • Under cool running water, rinse asparagus and mushrooms.
  •  Pour one tablespoon of extra virgin olive oil into large skillet. Being sure to cover all of it.
  •  In a single layer, place the fresh asparagus spears into the skillet. Cook over medium-high heat for about eight minutes. They should be starting to soften up.
  • To be sure to help prevent burning, turn down the heat a little bit. Carefully pour a half a tablespoon of extra virgin olive oil into the skillet and add the mushrooms.
  •  Stir them with the asparagus about every minute for five minutes. The mushrooms should be browning. 
  •  Now it is time to add the rest of the ingredients. Pouring the remaining extra virgin olive oil and the onion. 
  • Stir all together and mixing every minute. After about five minutes all of the veggies should be soft. 
  • Remove from heat and serve.

Notes

Hint: To help the veggies to cook a little quicker, I covered them. 

Storage

Store leftovers in airtight container. Refrigerate for up to two days for best flavor and texture.
Keyword Sauteed asparagus with mushrooms and onion