Asparagus and Mushrooms
Servings 4 people
people
This asparagus and mushrooms recipe takes 15 minutes after prep and features crispy asparagus with deep flavors of bacon and Parmesan.
Ingredients
- 4 slices bacon cooked and crumbled
- 1 medium onion
- ⅛ teaspoon pepper
- 1 pound mushrooms sliced
- 2 pounds medium asparagus trimmed 2-inch sections
- ⅓ Cup grated Parmesan cheese
Instructions
- Prep the recipe by slicing mushrooms, dicing the onions and cutting asparagus into 2-inch segments.
- In a large cast iron skillet or heavy-bottomed skillet, cook the bacon until done over medium heat. Remove the bacon from the pan and carefully drain the grease. Do not clean the pan.
- Into the same skillet, over medium heat, add the onions, asparagus, and mushrooms. Stir in crushed pepper. Saute for 7-10 minutes until desired tenderness.
- Remove from pan, sprinkle with Parmesan and bacon. Serve immediately.
Notes
Expert Tip: To make sure that your onions cook at the same rate as your mushrooms and asparagus, slice them into slivers. This will help them to cook evenly and prevent any pieces from becoming too crispy or under cooked.
Storing: After you've served this delicious dish, any leftovers can be stored in the fridge. Just make sure they're in an airtight container and they'll keep well for up to three days.
Freeze: Unfortunately, this asparagus and mushrooms dish doesn't freeze well due to the delicate nature of asparagus.
Heat: To reheat, simply pop your leftovers in a skillet over medium heat. Stir occasionally until they're warmed through. You can also reheat it in the microwave but a skillet will lend to a less chewy asparagus when reheating.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 16g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 364mg | Potassium: 914mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1790IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 6mg