Method:

1. Prepare the Vegetables:
   • Rinse the asparagus under cold water and trim off the woody ends. Cut the asparagus into 2-inch pieces.
   • Clean the mushrooms with a damp paper towel and slice them evenly.
2. Heat the Pan:
   • In a large skillet, heat the olive oil or butter over medium-high heat until hot.
3. Sauté the Vegetables:
   • Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
   • Add the asparagus pieces and cook for 3-4 minutes, stirring occasionally, until they start to become tender.
   • Add the sliced mushrooms to the skillet and continue to sauté for another 4-5 minutes, until the mushrooms are tender and have released their moisture.
4. Season and Finish:
   • Season the vegetables with salt and pepper to taste. If desired, add a tablespoon of lemon juice for a bright, tangy flavor.
   • Sprinkle with grated Parmesan cheese if using, and stir to combine.
5. Serve:
   • Remove the skillet from heat and transfer the sautéed asparagus and mushrooms to a serving dish.
   • Garnish with fresh parsley or thyme if desired. Serve warm as a side dish.

Tips for Perfect Sautéed Asparagus and Mushrooms