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Sauteeing mushrooms and asparagus image

Sautéed asparagus and mushrooms

Sautéed asparagus and mushrooms is an incredibly easy dish that takes just a few minutes and basic
pantry ingredients. Asparagus is an excellent and healthy vegetable that can be prepared conveniently for a fast weeknight supper side.
5 from 15 votes
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Course: Side Dish
Cuisine: American
Keyword: easy sides, instant pot, keto recipes, keto sides, Sautéed asparagus, Sautéed asparagus and mushrooms
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 68kcal
Author: Sophie
Cost: $6


  • Stainless Steel Frying Pan
  • Instant pot


  • 1 bundle of asparagus, trimmed, peeled and halved
  • 1/2-1 cup shiitake or button mushrooms halved/sliced
  • 1 tbsp avocado oil of 2 tbsp aquafaba
  • 2 cloves of garlic
  • 1 tbsp lime juice
  • 1 tsp Seasoning - oregano+Basil+Red chili flakes
  • Salt and pepper to taste


  • Prep Ingredients
  • Wash, peel and cut asparagus or just break them into small pieces. {Refer to the video}
    how to pick asparagus
  • Wash, wipe, peel and slice or dice mushrooms.
  • Chop or slice two cloves of garlic.
    sliced mushrooms for saute


  •  Heat your 10-inch Mealthy Stainless steel pan and add the avocado oil. If using aquafaba, add two tbsps now.
  • Once, the avocado oil is hot, add garlics and allow few seconds to infuse the garlic in the oil.
  • Now add asparagus to the same pan and stir fry on medium high for about 4-8 minutes until mushroom and asparagus are tender.
  • Once cooked, both veggies - mushrooms and asparagus will change colors. While mushrooms will have light brown color with liquids dried, asparagus will become dark green and tender but yet with a bite.
    Sauteed asparagus and mushrooms
  • Season with salt, pepper, and the seasoning mix  and give a good toss. 
  • Squeeze in fresh lime and give a good mix.
    sauteed asparagus and mushrooms
  • Serve hot as a side or as a main.
  • Enjoy!

Instant Pot Method

  • Wash and prep all veggies.
  • Trim the asparagus and slice or dice the mushrooms.
  • Put the IP into a sauté mode, and add oil or aquafaba if oil-free. Add garlic and allow it to infuse.
  • Now add mushrooms and asparagus. Add 2 tablespoons of water or vegan broth and close the lid.
  • The pressure will build with the water released from the veggies, and as soon as you see the raised pressure pin, move the vent to the sealed position, and switch the sauté mode off.
  • Set the pot to pressure cook in low pressure for 1 minute. 
  • After a minute, let it stand for another minute or two minutes (depending on the amount of veggies) and quick release pressure.
  • Now open the lid. It’s okay if you see a lot of liquid inside the pot.
  • Bring the pot to sauté mode again and allow the veggies and mushrooms to brown while the liquid dries out. 
  • Season, mix and add lime juice.
  • Serve and enjoy. 



  • Adding a tbsp of butter multifolds the flavor of the sauteed mushrooms and asparagus.
  • Fresh herbs add a freshness to this side dish. Chopped basil works really well with this recipe.


Calories: 68kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Sodium: 300mg | Fiber: 4g