Asparagus and Mushroom Saute

Source: Recipe from the Bastyr Kitchen
Prep time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes


Cooking asparagus and mushrooms may provide you with more antioxidants than eating the nutritious produce raw, so why not give this Asparagus and Mushroom Saute a try for your health? This vegetarian dish, which can be served as either a side dish or an entree, was served in the Bastyr Dining Commons on February 10, 2012, as part of a special Cancer-Fighting Menu created by dietetic intern Matt Keen. Other menu items included Carrot, Orange, Fennel Soup; Chickpea Patties; Mediterranean Lentil Salad; Rainbow Chard with Cranberries and Almonds; Baked Salmon with Caper Relish; Oatmeal with Berry Compote; and Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle.


2 tbsp
olive oil (divided)
1 medium
onion, diced
2 tsp
garlic, minced
1 bunch
2 cup
mushrooms, sliced (whatever kind is your favorite)


Combine 1 tablespoon olive oil with asparagus and mushrooms. Toss to combine.

Heat 1 tablespoon olive oil over medium heat. Add onion and garlic and saute until tender.

Add the asparagus and mushroom mixture, and salt and pepper to the pan. Saute for 4 to 5 minutes, or until asparagus is tender.