Buttery Pan Roasted Mushrooms and Asparagus
Indulge in the perfect balance of earthy and vibrant flavors with this Buttery Pan Roasted Mushrooms and Asparagus recipe! Tender asparagus spears and golden cremini mushrooms come together in a rich, garlicky butter sauce enhanced by fragrant thyme and a bright splash of lemon juice. This easy, one-pan dish is ready in just 30 minutes, making it an irresistible side for weeknight dinners or special occasions. The caramelized mushrooms and tender-crisp asparagus create a delightful textural contrast, while the combination of olive oil and butter adds luxurious depth to every bite. Whether served alongside grilled meats, roasted chicken, or enjoyed as a vegetarian centerpiece, this recipe is a foolproof way to elevate any meal.
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Recipe Information
Ingredients
- 400 grams asparagus
- 300 grams cremini mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and trim the asparagus, cutting off the tough, woody ends. Slice the asparagus into 2-inch pieces for easier cooking.
Clean the mushrooms with a damp cloth or paper towel and slice them into halves or quarters, depending on their size.
Mince the garlic into fine pieces and set aside.
In a large skillet, melt 2 tablespoons of butter together with the olive oil over medium heat.
Add the minced garlic to the pan and sauté for 1 minute or until fragrant, being careful not to burn it.
Toss the mushrooms into the skillet and stir to coat them evenly with the butter and oil. Let them cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Push the mushrooms to one side of the skillet and add the remaining 1 tablespoon of butter. Once melted, add the asparagus pieces to the pan.
Sprinkle the asparagus with salt, black pepper, and thyme leaves. Stir to combine with the mushrooms and sauté for an additional 5-8 minutes, or until the asparagus is tender-crisp.
Remove the skillet from the heat and drizzle the lemon juice over the vegetables. Gently toss to combine.
Transfer the buttery mushrooms and asparagus to a serving dish and serve warm. Enjoy as a side dish to complement any meal!
Nutrition Facts
Calories |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
