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Recipe Name

Asparagus and Mushroom Saute


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.