Quick Asparagus and Vegetable Saute

Quick Asparagus and Vegetable Sauté is a fresh way to break out of the same old vegetable sides using simple ingredients to create a bold, clean flavor. It comes together quickly, uses simple ingredients, and works as a side dish or a base for meals throughout the week. I first noticed a version of this at the grocery store—pre-chopped asparagus, mushrooms, and red onions packaged together for convenience. It looked great, but at nearly $9, I knew I could make more at home for about the same cost—and have leftovers. That’s exactly what I did. This simple sauté has become one of my go-to vegetable dishes, and the leftovers are just as useful—perfect for a frittata, omelet, or quick stir fry the next day.

Why Asparagus is Worth Adding to Your Plate

Asparagus is a nutrient-dense vegetable that’s rich in fiber, folate, and antioxidants. It’s especially known for supporting digestion and adding a fresh, slightly grassy flavor to simple dishes like this one. Paired with mushrooms—another great source of nutrients and umami flavor—and red onion for a little bite, this sauté is both simple and deeply satisfying.

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Quick Asparagus and Vegetable Sauté

Quick Asparagus and Vegetable Sauté is a fresh way to break out of the same old vegetables using simple ingredients and bold, clean flavor.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 1 bunch asparagus cut in 1 1/2 to 2 inch bias
• 1 small to medium red onion saute sliced
• 8 ounces cremini mushrooms sliced
• 2 tablespoons olive oil
• salt to taste
• black pepper freshly cracked, to taste

Instructions

 

• Rinse the asparagus, pat dry with paper towel, and trim the tough ends on a diagonal (about 1.5–2 inches). Cut into 1.5-2 inch pieces on a bias, leaving the tips whole.
• Gently wipe the mushrooms clean, trim the ends, and slice into ¼-inch pieces.
• Cut the red onion into sauté slices. Cut off both ends of the onion and cut in half root to tip. Remove skin and cut along the striations of the onion into sauté slices.
• Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the vegetables and toss to coat in the oil. Season with salt and pepper, and sauté for about 5 minutes, or until vegetables reach your preferred doneness.

Keyword Asparagus, mushrooms, red onion