Garlicky Sautéed Mushrooms and Asparagus (Paleo + Whole30)

With tons of fresh garlic and a touch of rosemary, this easy sautéed mushrooms and asparagus recipe keeps it simple while delivering big on flavor. It’s a quick and versatile side dish that goes well with any type of entrée (chicken, beef or fish). If you love garlic, you’re sure to love this easy side dish.

What kind of mushrooms do you use for this recipe?

We love all kinds of mushrooms, and many can go with this easy side dish. In the photos for this post, we used cremini mushrooms. We like cremini mushrooms, because they are cheap and easy to find. Button mushrooms would also work and are very similar in size and taste to cremini. Some other options:

  • Shitake
  • Portobello (just remove the ribs and slice them into chunks to sauté)
  • Porcini
  • Chanterelle

That’s a lot of garlic

We went heavy on the garlic for this recipe, so let’s just get that out there. We thought a recipe described as garlicky should really have a strong garlic flavor. With that said, it’s up to you on how much garlic you actually want to use. If you don’t want as much garlic flavor, use a little less. Of course, we highly recommend using freshly chopped garlic for the best flavor.

What would you eat with these sautéed mushrooms and asparagus?

If you’re looking to keep it simple, you could serve this side dish with just about any protein. We’ve had it with simply seasoned and baked salmon, pork chops, halibut and chicken. If you are looking for some other protein options, here are a few recipes:

Your turn to try this simple side dish

Go ahead and make this garlicky sautéed mushrooms and asparagus to have as an easy side for your next dinner. You’ll love the depth of flavor it adds to any meal and how quick and simple the recipe is! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out. We love to see what you guys are cooking!





Garlicky Sautéed Mushrooms and Asparagus

4.45 from 25 votes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Side Dish
Servings: 2
Author: Justin Winn
With tons of fresh garlic and a touch of rosemary, this easy garlicky sautéed mushrooms and asparagus recipe keeps it simple while delivering big on flavor.
Print Recipe Rate Recipe

Ingredients

  • 2 cups chopped mushrooms
  • 2 cups chopped asparagus
  • 1 tsp fresh rosemary, chopped
  • 6-8 cloves of fresh garlic, minced
  • Salt & pepper
  • 1 tbsp ghee (sub avocado or other oil for dairy-free)

Instructions 

  • First, chop up the mushrooms, asparagus, rosemary and garlic.
  • Next, place a pan over medium heat. Let the pan heat up and then add the ghee to melt.
  • Once the ghee has melted, toss everything into the pan to sauté. Stir everything together to coat with the ghee and season with salt and pepper, to taste. Cook about 4-6 minutes, stirring frequently to get everything cooked evenly.
  • Serve and enjoy.
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
Garlicky Sautéed Mushrooms and Asparagus (Paleo + Whole30)

6 thoughts on “Garlicky Sautéed Mushrooms and Asparagus (Paleo + Whole30)

  • Can you add the macros or nutrition facts to this? most people like to know what kind of nutrition they are getting if its paleo or whole 30. or keto even.

    • Hey there, as part of our real food, paleo lifestyle we actually don’t track nutrition information. It’s been the most liberating thing we’ve done and has really helped us to have a healthy, happy relationship with food.

      While doing a Whole30, Whole30 actually advises not to track nutrition info or weigh yourself for the 30 days and instead focus on eating real, unprocessed food.

      We do share nutrition info on the recipes on our site that are Keto since that’s one application where carb counting is necessary. This doesn’t happen to be one of them. You can search our site by Keto recipes though if you’d like. Hope that helps!

  • I give it 5 million stars on this recipe! I’m more of an authentic Latin cook. But, I wanted to try something different and this recipe delivered! I will continue making this throughout my other dishes. Thank you very much!!!

  • Delicious. I had to saute it about 15 mins to get the right tender/crisp I like on the asparagus. The 15 mins was good for the mushrooms too. Don’t skip the rosemary, that was the best part!

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