4.6 from 5 votes
Asparagus and Mushroom Saute. A clean eating, whole food recipe. No refined ingredients.
Asparagus & Mushroom Saute
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

This recipe is rich and delicious. My favorite side when asparagus is in season!

Course: Appetizers & Sides, Main Dishes
Servings: 4 servings
Author: Cynthia Rusincovitch
  • 1 pound fresh asparagus, woody ends trimmed off
  • 1 package Mixed Variety Mushrooms (shitake, oyster, baby bella) or just your favorite
  • 3 shallots, peeled and sliced into rings
  • 2-3 cloves garlic, minced
  • 2 tbsp coconut or olive oil
  • 1/4 cup chicken or vegetable broth
  • 1/2 tsp red pepper flakes or to taste
  • kosher salt and black pepper to taste
  • 1/2 cup Parmesan cheese, freshly grated white cheddar also makes a good subsitute
  1. Heat oil over medium heat in a large saute pan, preferably one that can transfer to the oven. Wash and trim the asparagus and make sure mushrooms are clean. Peel and slice shallots and mince garlic.
  2. When oil is shimmering but not smoking, add shallots and let them cook in the oil for 1-2 minutes. Add minced garlic and red pepper flakes and cook for an additional minute, stirring often to prevent sticking. Add broth, mushrooms, asparagus, salt and pepper and stir to combine. Cover the pan with a lid and let cook for 2-3 minutes to soften the asparagus.
  3. Remove lid and stir well, cooking for an additional 2 minutes to allow the moisture in the pan to mostly cook off. Stir occasionally.
  4. When there is little liquid left in the pan, top with grated cheese. The cheese will melt because the pan is still hot and this dish is ready to eat right now! However, if you like the cheese to get a little browned and are using an oven safe pan, transfer under the broiler for a minute or two. Serve hot and enjoy!!