This is a quick and easy dish that could be served any night of the week. It is also elegant enough to be served at a dinner party. I think the flavor combination of asparagus and mushrooms best accompanies beef, but you could serve with any meat of your choice. This dish could also be served over brown or white rice as a main dish vegan alternative (Note: This would reduce the number of servings from four to two).

Ingredients

4 serv.

asparagus, sliced into 2-inch pieces↗1 lb
portabella mushroom, sliced↗1 cup
scallions, sliced thin↗2 tablespoons
garlic clove, minced↗1 clove
olive oil↗2 tablespoons
basil, dried↗1⁄2 teaspoon
oregano, dried↗1⁄2 teaspoon
salt↗1⁄4 teaspoon
black pepper, freshly ground↗1⁄4 teaspoon

Step-by-step instructions

1
To prepare asparagus, snap off the fibrous end of each spear and slice each diagonally into 2-inch pieces.
2
Heat olive oil in a large skillet over medium-high heat until glistening.
3
Add all ingredients to skillet; toss to combine.
4
Cover skillet and saute for 8-10 minutes, stirring occasionally, until asparagus and mushrooms are tender. (Note: We like our asparagus crisp. If you prefer a more tender texture, cook for an additional 3-5 minutes.).
5
Serve immediately.

Source: food.com

Original recipe ↗

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