Asparagus and mushrooms are one of those pairings that just makes sense. The grassy snap of asparagus cuts through the earthy depth of mushrooms, and the two cook at almost identical speeds in the same pan, which makes them ideal weeknight partners. They're both in peak season in spring, but with greenhouse asparagus widely available and home-grown mushrooms producing year-round, this pairing works any time of year.
The recipes below cover everything from a 12-minute side dish to a make-ahead casserole. Each one takes advantage of the asparagus-mushroom flavor synergy in a slightly different way.
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The 12-Minute Sauteed Asparagus and Mushrooms
The fastest, most-used recipe in this collection. Works as a side for grilled fish, chicken, or steak, or scaled up as a pasta sauce.
- 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
- 8 oz cremini or shiitake mushrooms, sliced
- 3 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper
- 2 tbsp grated parmesan (optional)
Heat the oil in a large skillet over medium-high. Add the mushrooms first and cook for 4-5 minutes until they release their water and start to brown. Add the asparagus, butter, and garlic. Toss and cook for another 4-5 minutes until the asparagus is bright green and just tender. Off the heat, add lemon zest, juice, salt, pepper, and parmesan if using.
Asparagus, Mushroom, and Goat Cheese Galette
A free-form tart that looks rustic on purpose. Great for company because the cooking is mostly hands-off.
- 1 sheet refrigerated pie crust or 1 disc homemade
- 1 lb thin asparagus, trimmed to fit the galette
- 8 oz mushrooms, sliced and sauteed dry until browned
- 4 oz goat cheese
- 2 tbsp creme fraiche
- 1 tbsp Dijon mustard
- 1 egg, beaten
- Fresh thyme
- Salt and pepper
Roll the pastry into a 12-inch round on parchment. Mix goat cheese, creme fraiche, and Dijon, and spread over the dough leaving a 2-inch border. Top with mushrooms, then arrange asparagus spears in a single layer across the top. Fold the border up and over, pleating as you go. Brush the crust with egg, sprinkle with thyme and salt, and bake at 400°F for 35-40 minutes.
One-Pan Roasted Asparagus and Mushrooms
The hands-off option. Everything goes on a sheet pan and the oven does the work.
- 1.5 lb asparagus, trimmed
- 1 lb mixed mushrooms (cremini, shiitake, oyster), cleaned and torn or sliced
- 3 tbsp olive oil
- 4 cloves garlic, smashed
- 1 lemon, half sliced into rounds and half reserved for juicing
- 1 tsp red pepper flakes
- Salt and pepper
- 1/4 cup chopped fresh parsley or chives
Heat the oven to 425°F. Toss everything except the parsley on a sheet pan. Spread in a single layer, even if you have to use two pans. Roast for 18-22 minutes, stirring once halfway, until the asparagus is tender and the mushrooms are deeply browned. Squeeze the reserved lemon over the top and shower with herbs before serving.
Creamy Asparagus and Mushroom Pasta
A weeknight dinner that uses one pot and one pan.
- 12 oz pasta (orecchiette or shells work well)
- 1 lb asparagus, cut into 1-inch pieces
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 cup heavy cream or half-and-half
- 1/2 cup grated parmesan
- 1 tsp lemon zest
- Salt and pepper
- 2 tbsp chopped tarragon or basil
Cook the pasta, adding the asparagus to the boiling water during the last 3 minutes. Reserve 1 cup of pasta water before draining. Meanwhile, melt butter and saute the mushrooms until browned, about 7 minutes. Add garlic, then cream. Simmer for 2 minutes. Add the drained pasta and asparagus, the parmesan, lemon zest, and a splash of pasta water. Toss until glossy. Season and finish with herbs.
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Add to cart $299Asparagus and Wild Mushroom Risotto
A weekend project, but a showstopper when you have the time. The key is to keep stirring and add hot stock gradually.
- 5 cups warm vegetable or chicken stock
- 1.5 cups arborio rice
- 1 lb asparagus, cut into 1-inch pieces
- 8 oz wild mushrooms (chanterelle, oyster, lion's mane), torn
- 1 small onion, finely diced
- 1/2 cup dry white wine
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 1/2 cup grated parmesan
- Salt, pepper, lemon juice
Sear the mushrooms in 2 tbsp butter until browned and set aside. In the same pan, soften the onion in olive oil, add the rice and toast for 1 minute. Add wine and stir until absorbed. Add stock one ladle at a time, stirring constantly. After 15 minutes, fold in the asparagus and continue cooking until the rice is al dente, about 5 more minutes. Off the heat, stir in the remaining butter, parmesan, and the reserved mushrooms. Brighten with a squeeze of lemon. Wild mushrooms grown fresh from mushroom grow kits add a layered, foraged flavor that you can't get from grocery-store options.
Asparagus and Mushroom Frittata
Brunch-ready, holds well at room temperature, and works as a portable lunch.
- 1 bunch asparagus, cut into 1-inch pieces
- 8 oz mushrooms, sliced
- 10 large eggs
- 1/4 cup whole milk or cream
- 1 cup shredded gruyere or fontina
- 2 tbsp butter
- 1 small leek, white and light green parts thinly sliced
- Salt, pepper, chopped chives
Heat the oven to 375°F. In an ovenproof skillet, melt the butter and saute the mushrooms until browned. Add leek and asparagus, cook 3 minutes more. Whisk eggs with milk, half the cheese, salt, and pepper. Pour into the skillet, stir gently, and top with remaining cheese. Cook on the stovetop for 2 minutes until the edges set, then transfer to the oven for 12-15 minutes until the center is just set and the top is golden.
Asparagus, Mushroom, and Bacon Salad
A warm salad for spring. Bacon's smoky-salty notes connect the mushrooms and asparagus into one cohesive plate.
- 1 lb asparagus, blanched for 2 minutes in salted water, shocked in ice water
- 8 oz mushrooms, sliced and sauteed until browned
- 6 strips bacon, cooked crispy and crumbled
- 4 cups baby arugula or spinach
- 2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1/3 cup olive oil
- 1/3 cup toasted hazelnuts, roughly chopped
- 2 oz shaved manchego or parmesan
Whisk vinegar, mustard, honey, salt, and pepper, then stream in the olive oil. Toss greens with dressing on a platter, top with asparagus, mushrooms, bacon, hazelnuts, and shaved cheese. Serve immediately while the mushrooms are still warm.
Choosing the Best Asparagus
Look for spears that are firm with tightly closed tips. Avoid bunches with woody, fibrous bottoms (they'll lose 25-30 percent of weight to trimming) or limp, bendy spears. Thin asparagus (pencil-thickness) cooks fast and is best for sauteing and salads. Thick asparagus (jumbo) is meatier and stands up to roasting and grilling. Bend the bottom of one spear from each bunch: it should snap, not bend, right at the line where the woody part ends.
Store asparagus upright in a glass with an inch of water, like cut flowers, and cover loosely with a bag. It'll stay fresh for 4-5 days. Mushrooms keep best in a paper bag in the fridge for 5-7 days. Avoid plastic bags, which trap moisture and accelerate spoilage.
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