Sauteed Asparagus and Mushrooms

• Ingredients

  • 1 bundle of asparagus
  • 6-12 mushrooms, crimini or baby bella
  • 3 Tbsp. Butter
  • ¼ cup water
  • fresh ground pepper

• Baking & Spices

  • Salt

Found on mirlandraskitchen.com

Ingredients

• 1 bundle of asparagus
• 6-12 mushrooms, crimini or baby bella
• 3 Tbsp. Butter
• ¼ cup water
• fresh ground pepper
• salt

Directions

• Snap the root ends off of asparagus spears and then snap each spear into pieces 1-3 long.
• Wash and slice mushrooms.
• In a large nonstick pan, add butter and mushrooms. Sprinkle on a little salt. Fry on medium - high heat until mushrooms are golden brown in color, about 1 minute.
• Remove the mushrooms to a plate but leave the any remaining butter in the pan. Add asparagus, and water. Sprinkle additional salt (at least ⅛ tsp.) and grind in some pepper.
• Saute the asparagus on medium high for about 2 minutes until it is bright green and slightly softened. If you bite a piece and it has a slight chew/crunch but is still mostly soft it is done.
• Remove from heat, stir in mushrooms and serve hot.