1 lb thin asparagus spears, ends trimmed and spears cut into 1 to 2-inch lengths
2 shallots, finely chopped
4 garlic cloves, minced
2 packages baby portobello mushrooms (or your favorite), cleaned, stems removed, and sliced
2 Tbsp extra virgin olive oil
freshly ground black pepper
- Warm olive oil in a large skillet over medium high heat. Add shallots and garlic and stir until fragrant, 2-3 minutes.
- Add mushrooms and asparagus and saute, stirring occasionally until asparagus is crisp tender, about 5-7 minutes.
- Season with salt and pepper.