A quick and easy side this, this stove top asparagus and mushrooms recipe has just the right amount of garlic to make it absolutely delicious! Best of all, it is ready in about 20 minutes from start to finish, perfect for a mid-week meal!
Thank you to Michigan Asparagus for sponsoring this post. All opinions are 100% mine!
I know I probably say this every May, but I love asparagus season! Asparagus has been one of my favorite fresh vegetables for a very long time. Everyone in the entire family loves it, so it makes me happy that there is a vegetable we can all agree on for dinner. I love how versatile asparagus is, it is wonderful in pastas, egg dishes, stir fry, and all by itself.
I have had a ton of asparagus over the years and I have learned that the best asparagus is fresh, in season, and from Michigan! Their asparagus season runs from Mother’s Day through the end of June, and relies on the weather. Michigan farmers mostly use rainwater instead of irrigation for a more sustainable product and lower eco footprint! Not only are they environmentally-sustainable, Michigan’s soil also sets them apart from other areas that grow asparagus. They have a wonderful sandy loam soil that aids in growing great-tasting asparagus every year!
Michigan Asparagus is grown by over 100 family Michigan farmers, sold fresh in food stores and farm stands throughout the Midwest. The asparagus we get from Michigan is fresh and arrives in our grocery stores within a few days of being harvested. Local produce means fresh produce! This is the second year in a row we have been eating Michigan Asparagus and their product always impresses me. It is thick and hearty and stays fresh for a long time.
Does anyone else love thick asparagus? I recently learned that there is a reason why I love it so much. The thicker asparagus spears have great texture and have more flavor. They are more tender because the fiber is less concentrated. Don’t shy away, the thicker spears are absolutely delicious, I even tried them raw!
This recipe is one of my tried and true favorites that we have several times throughout asparagus season. I make sure I don’t overcook the asparagus and the result is flavorful, delicious and nutritious!
Skillet Asparagus with Mushrooms
- 1 tablespoon olive oil
- 1 pound Michigan Asparagus trimmed
- 1 pint 8 ounces quartered Baby Bella mushrooms
- 8 cloves garlic minced
- 1 teaspoon steak seasoning
- Salt to taste
- Preheat skillet over medium high heat, add olive oil. Add asparagus and toss to coat in the oil. Cook for one minute and then add mushrooms, stir.
- When mushrooms start to soften (about 2 minutes), add the garlic and steak seasoning and stir.
- Allow asparagus to cook through, mine took about 10-12 minutes. The mushrooms should be nice and golden. Season with salt and enjoy!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Happy asparagus season. Please share some of your favorite asparagus recipes in the comments below!
Be sure to visit Michigan Asparagus’ website for more recipes and tips!