- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 2 teaspoons ground ginger
- 2 tablespoons canola oil
- 3 cups sliced fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon sugar
- 1/8 teaspoon pepper
- In a large skillet, saute asparagus and ginger in oil for 2-3 minutes or until asparagus is crisp-tender. Add the mushrooms, salt, sugar and pepper. Cook and stir 2-3 minutes longer or until mushrooms are tender. Yield: 4 servings.
Reviews for Asparagus with Mushrooms
"This tastes great and so simple."
"This was really good--a nice twist on an already great veggie! I used less ginger (1 tsp.) but will probably use more next time. I also added about 1/3 cup sliced scallions when I added the mushrooms."
"Thank you Betty Jean, this is delicious. I used baby bellas, next time I will try white button. Yum!"
"Made this several times....Always a favorite!!!"