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Asparagus, Mushroom, and Scallion Sauté

Serves 4-6

This is an easy and scrumptious side dish that is filled with nutritional zip.


  • 1 bunch of asparagus, trimmed and cut crosswise in half
  • 5 scallions, white and green parts, sliced into one inch pieces
  • 1 eight oz. container of mushrooms of choice, sliced
  • 2 garlic cloves, minced
  • 2 tbsp. extra virgin olive oil
  • Salt and fresh cracked pepper to taste
  • Juice of ½ lemon


Heat olive oil over medium high heat in a skillet. Add asparagus, onions, mushrooms, salt, and pepper, and sauté stirring often to prevent burning but allowing the vegetables to develop browned, roasted spots. When the asparagus begin to release moisture, about 3-4 minutes, add garlic, reduce heat to low, and cover with a lid so they can steam in their own moisture until they are crisp-tender, about 2 minutes. Squeeze in the fresh lemon juice, more pepper, and serve.

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