Ingredients:
1 teaspoon olive oil
8 oz asparagus, trimmed and cut into 2-inch pieces
8 oz mushrooms, sliced
2 cloves garlic, minced
1 teaspoon liquid aminos or soy sauce
1 teaspoon butter
Salt and black pepper to taste
Instructions:
Break off and discard the woody ends of the asparagus. Cut the asparagus into 2-inch pieces.
Heat olive oil in a large skillet over medium heat. Add the asparagus and cook for 3 to 4 minutes, until it begins to soften.
In a small bowl, toss the mushrooms with liquid aminos or soy sauce. Add them to the skillet and cook together with the asparagus until the mushrooms are tender, about 5 to 6 minutes.
Push the vegetables to the edges of the pan. Add the butter and garlic to the center. Cook until fragrant, about 30 seconds, then stir everything together.
Season with salt and black pepper to taste. Serve hot as a vibrant side dish or over rice, pasta, or zucchini noodles.
Prep Time: 5 minutes
Cooking Time: 11 minutes
Total Time: 16 minutes
Calories: Approximately 90 kcal
