Skillet Asparagus with Mushrooms
Tender asparagus and juicy mushrooms, frizzled in a skillet and kicked up with chili crisp – a crunchy blend of chilies, onion, and roasted soybeans! Ready in a flash and guaranteed to wow the crowd.
There’s so much flavor in this side dish, but the ingredient list is super short! You can thank the tamari sauce and chili crisp for that. Tamari sauce is tangy and salty, and (in my opinion) more flavorful than soy sauce. But you can certainly use soy sauce. And the chili crisp delivers a great crispy texture and blast of flavor from the chilies, onion, and soybeans.
Asparagus and mushroom have a natural affinity. These vegetables love each other! Asparagus is fresh and grassy, and mushrooms are earthy and rich in umami flavor. Put the two together and it’s a match made in heaven.
Skillet Asparagus with Mushrooms
Ingredients
- 1 tablespoon olive oil
- 1 bunch asparagus, woody ends trimmed, spears cut into 2-inch pieces
- 8 ounces button or cremini mushrooms, trimmed and sliced
- 1 tablespoon tamari sauce, or soy sauce
- 1 1/2 tablespoons chili crisp, or more/less to taste
- 1 tablespoon butter
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large skillet over medium heat. Add the asparagus and cook for 3 to 5 minutes, until just starting to soften and turn golden brown.
- Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms soften. Add the tamari sauce, chili crisp, and butter and stir to combine. Cook until the butter melts.
- Season to taste with salt and black pepper and serve.