Description
A quick and flavorful Teriyaki Asparagus and Mushrooms recipe that combines tender asparagus and fresh mushrooms sautéed in butter with a savory teriyaki glaze, finished with a sprinkle of sesame seeds for a deliciously simple side dish or light meal.
Ingredients
Scale
Vegetables
- 2 bunches fresh asparagus, trimmed and cut into 1-inch pieces
- 8 oz fresh mushrooms, sliced
- 1 shallot, diced
Other Ingredients
- 3 Tbsp butter
- 1 tsp minced garlic
- ¼ cup teriyaki sauce
- ½ tsp sesame seeds
Instructions
- Heat butter: Melt the butter in a skillet over medium-high heat to create a rich base for sautéing the vegetables.
- Sauté vegetables: Add the asparagus, diced shallot, and sliced mushrooms to the skillet. Cook for 4 to 5 minutes until the vegetables start to soften, stirring occasionally for even cooking.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Incorporate teriyaki sauce: Pour in the teriyaki sauce, stirring well to coat the vegetables. Continue cooking for about 5 minutes or until the asparagus reaches your desired tenderness.
- Finish with sesame seeds: Sprinkle the sesame seeds over the dish before serving to add a nutty crunch and visual appeal.
- Serve: Transfer immediately to plates or bowls for best flavor and texture.
Notes
- Trim the asparagus ends well to remove woody parts for better texture.
- Mushrooms can be substituted with cremini or button mushrooms based on availability.
- For a vegan option, substitute butter with olive oil or a plant-based margarine.
- Adjust teriyaki sauce quantity to taste depending on salt preference.
- Serve alongside grilled meats or over steamed rice for a complete meal.
