15 Minute Asparagus Mushroom and Bacon | You can’t go wrong
super easy
Asparagus mushroom and bacon. Mushrooms and mildly earthy asparagus come together with olive oil and bacon in this 15- minute side dish.
You can’t go wrong with this one.
Hearty, earthy, bacon. Are we paying attention? Bacon. Yes, I snuck some into the otherwise healthy dish of asparagus mushroom side but hey, if that’s not your thing you can leave it out. That’s a-okay by me because I do that too! I have bacon in the refrigerator already prepared and come on, I’m not letting that go to waste. So, into the pan, it went!
All of the health benefits associated with mushrooms and asparagus are wrapped up nice and neat in this one pan, 15-minute side for any weeknight meal. I’m sure you guys have seen a recipe similar to this but this is one of my FAVORITE side dishes and I just had to share it with all of you.
I tend to make this a lot. I tend to eat this and only this for lunch more than I’d like to admit. The smoothness of olive oil coating sauteed asparagus and mushrooms with just a hint of salt, it really doesn’t get any better than that. Somewhat creamy with a slight crunch when you bite into them, they are truly delicious. The downside (if there really is any) to adding bacon is that there weren’t any leftovers lol Sad face.
You’ll want to start by trimming off the woody ends of the asparagus. Usually anywhere from 1 to 2 inches is sufficient. I find that with thicker stalks the ends tend to be a bit woodier than the thinner ones. To identify the woody end of asparagus, look at the bottom (where the asparagus was harvested) there is a hard nodule and fibrous portion to the stalk. Squeeze the asparagus between two fingers while moving up the stalk until it begins to feel softer, make a cut there and then cut an additional inch above the point you’ve measured. Prepare the asparagus by cutting into three separate pieces.
I love to cook this dish in my cast iron skillet. Actually, I love to use my cast iron anytime I have a chance, honestly. I’ve used a 10″ cast iron skillet for this recipe.
How do I know what skillet to use in a recipe?
Ever wonder how to know what pan to use? What is a 10″ skillet or any skillet that is called out in a recipe? Pans, by industry standard, are measured from lip to lip on the top opening of the pan. Manufacturers do differ on whether this is the inside of the lip or the outside of the lip of the pan. However, you can get pretty darn close just by measuring the top opening of your pan. One practical reason they are measured this way it to let cooks know what size lid, if any, is needed.
Let’s start our Asparagus Mushroom dish so we can eat!
Preheat your skillet until it is nice and toasty. Add in your asparagus and pour in your olive oil. Stir asparagus so that it is coated in the olive oil and add a pinch of kosher salt.
Once your asparagus has cooked and turned this beautiful green, about five minutes, push the asparagus to the side and create a hole in the center of the pan.
Add in your sliced mushrooms and stir to combine, adding an additional pinch of kosher salt and cracked pepper to taste.
Let’s talk about mushrooms for just a second. I don’t know who, what, where or when someone decided to tell people to wash these fungi but I’m asking you kindly to please not do that. Mushrooms are like sponges and adding water to them makes them mushy and water logged. If you need to clean them, please wipe them with a damp towel, very gently. Admitedly, I rarely clean my mushrooms. However, I do inspect them and if I see dirt or particulates on them I will wipe them, but other than that; I throw them into whatever I am making.
You’ll want to cook the mushrooms with the asparagus until the mushrooms are golden brown and soft. For me, this took approximately 7 minutes. Stir the mushroom and asparagus as they are cooking to assure the vegetables make contact with the pan. During the last two minutes of cooking add 2 tablespoons of your prepared bacon and stir to heat through.
That’s it, you guys. This dish is a winner-winner veggie dinner. In no time you can have this on the table for your family or on your plate for lunch. I also love to make a few eggs, over medium, and add them to this dish for breakfast. It is just lovely and simple. Delicious and earthy.
I hope this becomes a go-to side dish at your house like it is at mine.
Do you like quick and easy sides? Let me know in the comments and I’ll make more. In the meantime, don’t miss this one pan whole roasted cauliflower.
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Live, Love, Eat!
xoxo
15 Minute Asparagus Mushroom and Bacon | You can't go wrong
Ingredients
- 1 bunch asparagus
- 2 tablespoons of olive oil
- 8 ounces of mushrooms white, cremini, baby <g class="gr_ gr_119 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace" id="119" data-gr-id="119">bella</g>, etc
- **Optional: 2 tablespoons prepared bacon chopped
- You will need kosher salt and cracked pepper throughout the preparation of this dish
Instructions
- Heat a 10" cast iron skillet on your stovetop over medium low heat
- Add in your prepared (cut) asparagus to the pan and top with olive oil. Stir to coat the asparagus and the pan. Add a pinch of kosher salt and stir again. Keep stirring until the asparagus is a bright green.
- Make a hole in the center of the pan and add your mushrooms. Stir the mushrooms with the asparagus and add a pinch of kosher salt and cracked black pepper.
- Continue to stir the mushroom and asparagus frequently until the mushrooms are golden brown. About 7 minutes.
- **Optional: The last two minutes of cooking add in bacon and stir so it heats through.
- Plate or serve in your cast iron pan! Just be sure to put something underneath it so it doesn't burn your surface 🙂
- Enjoy!
- Please note: NUTRITION Calculation can vary based on quality, brand and type of ingredients you use. Thes calculations are meant to be used as a GUIDE only and are not deemed 100% accurate in YOUR kitchen.
Nutrition
22 Comments
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Oven Struck
Duck bacon or no bacon works perfectly for me! Ummmm, send me some of the duck bacon will you? Thanks!lol
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Rabz E
Wow Sybil,
Lovely..
Will try soon.
Thanks for sharing. -
Laurence Makano
Miam! Simple yet so delicious! I wonder if parmesan would be a good addition? Will have to try and see
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Oven Struck
Yes, Laurence! I’d shred it on and pop it in the oven to get a bit crispy. But, that’s just me lol Let me know how it goes! 🙂
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Karyl | Karyl's Kulinary Krusade
This is such a simple recipe! I do green beans and mushrooms all the time, but never thought to mix it up with asparagus. I’ll have to try this recipe.
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Peta
Ohhh I love the combo of these flavours.. Will def give this a go
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Chloe
Yum! Always looking for different ways to cook asparagus! Not a huge fan of mushrooms but I’m sure I can try to substitute it with something else. 🙂
xo, Chloe // http://funinthecloset.com/convenient-style-rompers/
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Gina
Asparagus, bacon, and mushrooms. I know this would be a hit with my family.
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Barb
Looks easy and delicious. Trying to eat Paleo and this recipe fits right in.
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Erica Schwarz
My family would definitely agree you cannot go wrong with bacon. As a vegetarian, I would leave some aside for myself without it tho :). I love the idea of a simple mushroom and asparagus saute. Going to try it, great pics thanks for sharing!
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Adara
This looks awesome! going to have to try this sometime soon! Also, thanks for the mushroom advice 🙂 -
Shevy
Looks yummy. Its funny how I like both asparagus and mushroom but never made them as one dish. I definitely want to try this recipe!
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Helene
This sounds so delicious! Anything with asparagus and bacon is win in my book!
xo, Helene
http://www.circleskirtsandpetticoats.wordpress.com -
Kimberly
I’ve always wanted to like asparagus. It tastes so bitter to me. You make it look amazing in these photos!
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Cait Weingartner
Oh YES! I love all three of these ingredients, so I will definitely be making this delicious side dish first chance I get. I bet it is delicious with chicken, beef, or fish. Thanks for sharing.
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Maria
I’ve never eat this before, but it looks amazing! Can’t wait to try this out 😀 It’s simple and quick. Now this is what I call a real fast food, haha!
I love this! Asparagus and mushroom are my all time favorites. I don’t eat pork bacon, but I will have to try this with duck bacon, my new obsession.