Asparagus & Mushrooms with Thyme
Do you love asparagus as much as I do? Someday I hope to have my own asparagus patch! How fun would it be to watch the sweet thin spears emerge in the spring! Asparagus gardeners, feel free to leave me tips!
Asparagus & Mushrooms, Served
Asparagus and Mushrooms is a dish that my mother has made for years. But not in my childhood, when all of our vegetables were mashed and soggy. But as cooking tastes changed, she adapted, and added stir frying to her repertoire. Vegetable sides were transformed!
I love asparagus enough to eat it all by itself, but the mushrooms, chopped onions & thyme give it a wonderful depth of flavor. It’s even delicious inside an omelet. Thanks, Mom!
Asparagus & Mushrooms, from above
This dish is quick and easy—especially with pre-sliced mushrooms. Chop, stir fry, eat!
A bite of Asparagus & Mushrooms
This year, spring has been insanely busy. It’s my first time having two kids come home from college, then both transition to summer jobs in other cities. All within a couple weeks. It’s been fun and crazy and I’m excited by the new experiences they will have.
And grateful to have quick and easy dishes like Asparagus and Mushroom that fit into any kind of crazy schedule without compromising nutrition or flavor!
Asparagus & Mushrooms closeup
- 2 tablespoons olive oil, divided
- 1 shallot or small onion, chopped
- 4-5 ounces mushrooms, chopped
- salt, pepper
- 12 ounces asparagus, cleaned & sliced in thirds
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1 tablespoon soy sauce
- Heat 1 tablespoon olive oil in a large frying pan with lid. Add chopped onion, chopped mushrooms, spinkle with salt, then sautee until tender, 5-10 minutes.
- Add remaining 1 tablespoon olive oil, soy sauce, thyme and asparagus. Place lid on pan and steam for about 5 minutes until almost tender (if the pan is too dry add a tablespoon or two of water first). When almost tender, turn up heat and complete stir frying until done. Add pepper to taste.
When it is right for you and your family,…
It is easy and will provide you with plenty of food in season for a decade plus. (after a few years of establishing itself)
If you can get more male than female plants, you will have plants that put less energy into producing the fruit (which also means you will have less volunteers though and asparagus loves to volunteer itself all over the place which is also a treat to see).
Each year, I harvest spears for awhile and then let them keep growing. And then in the fall I cut them to just below ground level, add to the compost pile, and mulch the bed heavily with leaves or wood chips until spring. (I live in the south so don’t know what makes sense up there for you.) One also gets the treat of eating white asparagus in the spring. At some point I unmulch the whole bed (of leaves) and enjoy green asparagus for weeks, if not months (every year is different). And it is also cool to be able to just have a couple of spears a day here and there or munch while walking by. And it is amazing to go out in the morning and harvest and by evening have more to harvest, especially since you love them so much.
Oooo, this sounds wonderful Soph! It sounds like you have a great bed (and system)! Inspiration for me to start my own (next spring???)
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The first house we bought had strange, fringy shoots that I had never seen before. So we pulled them out, thinking they were weeds and put in a rose garden instead.
Once I started gardening and discovered we had destroyed an established bed of asparagus I was miseraby unhappy. Live and learn, right?
Ooooh dear, I can feel your pain! At least we get wiser as we get older! I’m sure you got a lot of joy out of your roses at least…
This looks delightful, Inger, and a nice change from my version, which has an Asian flair. We grew asparagus when I was young, and it was wonderful to see the spears poking out of the ground in the spring time. Good luck!
Nice to have that confirmed David (not that I had much doubt).
Yes, I too like asparagus…and I am loving the way you prepared it in this dish…simple and yet so tasty.
Have a great week Inger 🙂
Thanks Juliana.
I think I would love this!
Thanks Freeda!
Delicious! Throw it over whole-wheat pasta.
Mmmm, then with some added protein a complete meal! Great idea!
Yes, I love asparagus that much too! I just can’t get enough of it.
What an exciting (and whirlwind) time with your kids home! We’re in the same situation, with the girls leaving for camp jobs next weekend.
I just caught up with your post–yes, lots of excitement at this time of life!
This looks utterly delicious. Something we would enjoy!
Thanks Kathy!