Sautéed Asparagus, Mushrooms and Red Onions

Sautéed Asparagus, Mushrooms and Red Onions are a great springtime side dish.  This recipe keeps things colorful with white and green asparagus.

I have to be honest. Farmers markets during the winter months are not my favorite. I only get mildly excited about root vegetables and squash. Farmers markets in the spring are a different story. The colorful assortment of produce keeps me busy experimenting in the kitchen. Snow or snap peas, fava beans, and artichokes are a few of my springtime favorites.

This past week I found beautiful bunches of green and white asparagus that I couldn't resist buying.  What's the taste difference between the two? Green asparagus has a grassy taste; white asparagus is a little milder and sweeter.

This recipe combines both types of asparagus with the earthy flavor of mushrooms and the sweet, savory flavors of red onion. It's a great side dish that works well with chicken or fish. You can also serve it with quinoa or rice.

 

WHAT TO GATHER

INGREDIENTS
3 tablespoons olive oil
½ red onion, chopped
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 oz fresh mushrooms, sliced
2 teaspoons thyme, chopped
Kosher salt to taste
Freshly ground black pepper to taste

THINGS TO KNOW:
Best time to buy.
From February to June.

What to look for when buying asparagus.
Make sure the asparagus you choose is firm and not limp. If you bend the stalk, the tip should easily snap off.

What makes asparagus white?
It’s grown in the dark (underground), so it can’t turn green.

Want to try something different?
There’s also purple asparagus.  If you see it at a Farmers Market, give it a try.  It’s sweeter than the green or white varieties and more tender.

What's the best way to store and keep fresh?
Store them in a plastic bag.  Asparagus will keep for 3 to 4 days refrigerated.  You can also stand the asparagus in a small amount of water.

Tips:
Always wash the stalks well and trim the stems.  They’re tough.  You should trim and peel the stems of white asparagus.  They are more fibrous than the green and purple.


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Sautéed Asparagus, Mushrooms and Red Onions

Course: Side Dish
Cuisine: American
Keyword: easy side dish, spring food, vegetable side dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 126 kcal
Author: Lisa Marie Todd

Sautéed Asparagus, Mushrooms and Red Onions are a great springtime side dish.  This recipe keeps things colorful with white and green asparagus.

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Ingredients

  • 3 tablespoons olive oil
  • ½ red onion chopped
  • 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 oz fresh mushrooms sliced
  • 2 teaspoons thyme chopped
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Heat a large skillet over medium high heat then add olive oil.
  2. Add onion and cook for 2 minutes.
  3. Add asparagus, cook 4 minutes.
  4. Add mushrooms, thyme, salt and pepper. then cover with lid.
  5. Cook until asparagus is tender. Serve immediately.
Nutrition Facts
Sautéed Asparagus, Mushrooms and Red Onions
Amount Per Serving
Calories 126 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 12mg1%
Potassium 351mg10%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 615IU12%
Vitamin C 8mg10%
Calcium 25mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Let me know if you made this recipe.  I would love to see your photo.  Tag @lisamarietodd on Instagram and hashtag it #anappetizinglife.

 

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