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
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.
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
Yield 4 Servings
- 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
- Heat a large skillet over medium high heat then add olive oil.
- Add onion and cook for 2 minutes.
- Add asparagus, cook 4 minutes.
- Add mushrooms, thyme, salt and pepper. then cover with lid.
- Cook until asparagus is tender. Serve immediately.
Courses Side Dish