Name: Sautéed Mushrooms and Asparagus in Butter Sauce
Total time: 20 min
Yield: 4 servings
Ingredients: 0.5 small onion, sliced thinly; 1.5 cups fresh mushrooms, sliced; 1.5 cups asparagus, 1 inch chopped tips and most tender parts; 3 tablespoons butter (no substitutions); Salt and pepper; Pepper

Ready in: 20 mins

Serves: 4 servings

Ingredients: 5

A twenty-minute side that earns a permanent slot in the rotation: mushrooms sautéed until their edges brown, asparagus added just long enough to stay snappy and bright, onion melting into the butter underneath it all. The 'sauce' is nothing more than that butter, loosened by the mushrooms' own juices — which is exactly why it works next to everything from steak to salmon to a fried egg.

Ingredients

¹⁄₂	small onion, sliced thinly
1 ¹⁄₂	cups fresh mushrooms, sliced
1 ¹⁄₂	cups asparagus, 1 inch chopped tips and most tender parts
3	tablespoons butter (no substitutions)
•	salt and pepper
•	pepper

Instructions

1.	Heat a heavy frying pan, preferably cast iron, over medium-high to high heat. Sauté the thinly sliced onion with butter until the onion turns tender.
2.	Add the sliced mushrooms to the pan and cook until they caramelize and develop a rich brown color, stirring frequently.
3.	Introduce the chopped asparagus, season with salt and fresh ground pepper to enhance the flavors. Cook the vegetables until the asparagus is crisp-tender, ensuring it retains a vibrant green color. Serve the dish piping hot.