15 Minute Asparagus Mushroom and Bacon | You can’t go wrong
Hearty 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. Asparagus mushroom and bacon.
Asparagus, Mushroom, and Bacon Skillet
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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’ve been known to do that too! I happened to have bacon that was already prepared and come on, I can’t let 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, if you look at the bottom (where the asparagus was cut) you will notice 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 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. 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 then add a pinch of kosher salt.
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.
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 then 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. I actually have to admit that I rarely clean my mushrooms. I do however 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’ve also been known 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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Now, let’s get cooking!
- 1 bunch of asparagus
- 2 tablespoons of olive oil
- 8 ounces of mushrooms (white, cremini, baby
- **Optional: 2 tablespoons prepared bacon, chopped
- You will need kosher salt and cracked pepper throughout the preparation of this dish
Pre-heata 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
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