Side dishes don’t always have to be full of carbs and empty calories! This Skillet Mushroom Asparagus is big on flavor and small in fat and calories!
Skillet Mushroom Asparagus goes well with grilled or baked chicken, pork chops, fish, and steak. The Skillet Mushroom Asparagus is also gluten-free and Whole 30 approved. If you choose to skip the butter and increase the olive oil to 2 tablespoons and it comes Paleo approved and Vegan as well.
If you need a healthy dinner idea, check out this Beef Stir Fry Recipe for dinner one night!
What you need
1 (16 oz.) tub of White or Cremini Mushrooms, cleaned and thickly sliced
1 lb. of Asparagus, thick parts trimmed
2 teaspoon of minced Garlic
Zest and juice of 1 Lemon
2 teaspoon of fresh Thyme (or use ½ teaspoon of dried Thyme)
1 tablespoon of Olive Oil
1 tablespoon of Butter
Salt and Pepper to taste
A handful of Parsley to garnish
How to make Skillet Mushroom Asparagus
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic, lemon zest, and fresh thyme leaves (or the dried ones) and sauté for 1 minute, or till the raw smell of the garlic is gone. Do not let it brown.
Tip in the sliced mushroom and asparagus along with salt and pepper. Sauté for 5 to 6 minutes, or till the mushroom is cooked and asparagus is crisp-tender. Add the lemon juice to taste and some fresh parsley for freshness.
It’s the perfect light side, that will make you forget you’re eating light! Serve it with a meat and make a hearty meal out of a simple side dish. My family loves it, and we eat it often! Even the kids eat it without complaining, and that’s saying a lot! Vegetables don’t have to be covered in cheese sauce to taste good. You’re gonna love this!