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 into 2-inch pieces.
Prep Time: 5 minutes
Heat olive oil in a large skillet over medium heat. Add asparagus and cook for 3 to 4 minutes, just until it begins to soften.
Cook Time: 4 minutes
In a small bowl, toss mushrooms with liquid aminos or soy sauce. Add them to the pan and continue cooking with the asparagus until mushrooms are tender.
Cook Time: 5 to 6 minutes
Push the vegetables to the edges of the pan. Add butter and garlic to the center. Cook until fragrant, about 30 seconds, then stir everything together.
Cook Time: 1 minute plus 30 seconds
Season with salt and black pepper to taste. Serve hot as a vibrant side or over rice, pasta, or zoodles.
Final Touch: 1 minute
Prep Time: 5 minutes
Cooking Time: 11 minutes
Total Time: 16 minutes
Kcal: Approximately 90 kcal
Servings: 2
