- 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 vegetable side dish is delicious. I had never used ginger with asparagus, and I was pleasantly surprised at the delightful pop of flavor. I omitted the sugar; we don't use much sweetener in anything. I also cooked the asparagus and mushrooms together rather than in stages. Will make this again as it was a great side dish to accompany grilled steak and roasted potatoes...a great "special" dinner!!!"
"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!!!"
"Made this for a family get together,, everyone loved it!!! Great taste with no changes needed..."
"This was wonderful. So easy to make."
"I tried this with green beans instead of asparagus, and it was delicious too!"
"There is only one word for this dish: Excellent"