Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, garlicky asparagus and mushroom stirfry. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Easy asparagus and mushroom stir-fry with a tasty, simple garlic sauce! Beautiful pairing for your Asian-inspired meals! This quick and easy weeknight dinner recipe combines earthy mushrooms, spring asparagus, and the heat of fresh ginger for a vegan stir fry that's light, bright, and a little bit spicy.
Garlicky Asparagus and Mushroom Stirfry is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Garlicky Asparagus and Mushroom Stirfry is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook garlicky asparagus and mushroom stirfry using 12 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Garlicky Asparagus and Mushroom Stirfry:
- Get 1 bunch Asparagus stalks
- Get 10 Baby bella mushrooms, quartered
- Take 8 clove garlic, finely minced
- Prepare 1 tsp red chilli flakes
- Prepare 1/4 tsp salt, or to taste
- Make ready 1/4 tsp freshly ground black pepper
- Make ready 1/2 tsp lime juice
- Take 1 tsp chopped parsley
- Get 2 tsp olive oil, extra virgin
- Prepare Garnish
- Take 1 small parsley leaf
- Prepare 1 small green onion, sliced lengthwise
This recipe for roasted asparagus includes sliced mushrooms. Garlic gives this combination of asparagus and mushrooms extra flavor. Use sliced button or crimini mushrooms or use a wild mushroom assortment with the asparagus. Add asparagus; season with salt and toss to evenly coat asparagus with oil.
Instructions to make Garlicky Asparagus and Mushroom Stirfry:
- In a wide, heavy bottom pan, take the olive oil, and place on high heat. Once hot, the oil slightly thins, and spreads on the pan.
- Add the minced garlic, and lower the heat to medium. Fry the garlic for about a minute until the aroma changes. The garlic shouldn't go brown.
- In the meantime, prep the asparagus. Break the hard "woody" portion of the stock by naturally bending the stalks. Then, chop the remaining portion of the stalks diagonally, to get the beautiful slices shown in the picture. Do not discard the "spear tip" of the asparagus, that is also usable in the dish. The woody part of the stalk is inedible, and can be discarded, unless you are planning to make a soup of some kind - the stalks are a great ingredient for the stock, in that case.
- Add the chopped asparagus into the garlic flavored oil. Sauté the asparagus stems for about 2 minutes. Add the seasoning (salt and pepper)
- Once the asparagus is about half done (2 minutes), add the mushrooms.
- Sauté for another 2-3 minutes. Then add the lime juice and the chilli flakes.
- Stir fry for another 2 minutes. Asparagus should still be green, tender, and yet have a crunch. Add the parsley. Plate it onto the serving dish.
- Garnish with the parsley leaf and the green onions.
- Serve warm - right off the pan, if you can :) Enjoy!
Add shallot and garlic and sauté until. A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms. This is a simple but good stir-fry recipe for asparagus. What I like about this is how the asparagus is cooked yet still crisp; there's nothing more I hate than soggy vegetables. EASY asparagus and mushroom stir-fry with a tasty, simple garlic sauce!
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