Simple Sautéed Asparagus and Mushrooms

I just wanted to share my pictures and tips on how I sautéed my asparagus and mushrooms last night. I love sautéingAsparagus and mushrooms any vegetable as sautéing keeps the vegetables firm but gives them great flavor. The nice thing about sautéing is that you don’t have to use a lot of oil or fat which keeps calories low.

1 bunch of asparagus with nice tight tips

1 package of sliced mushrooms

1 tablespoon of olive oil

Salt and pepper to taste

Begin by washing and trimming your vegetables. Asparagus has a relatively tough bottom stem which should be trimmed. The way I find where the woody part ends and the softer more edible part begins is by holding the asparagus at either end and snapping the stalk. Most of the time, where the asparagus naturally breaks is where you should trim the vegetable. Once you have snapped one, you can use that stalk to measure and cut the rest. Make sure you give your chickens the end pieces!

Trimming asparagus

Heat your pan over medium/low heat and drizzle in the olive oil. Place your asparagus and mushrooms in the pan and sprinkle with salt and pepper. Place a lid over the pan so you are not only getting the veggies browned from the pan, but also using the steam to cook the veggies faster. Cook using this method for 12 minutes stirring every few minutes so as not to burn the asparagus. Serve hot and enjoy.

You can use this method with most of the “green” or quick cooking vegetables such as broccoli, snow peas, Swiss chard, and peppers. Carrots are usually stir-fried as they take a bit longer to break down, unless you like them really crunchy.

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  1. Ham and Potato Au Gratin (Casserole) « Vermont Farm Heart - December 27, 2012

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