Ingredients:
1 teaspoon olive oil
8 oz asparagus
8 oz mushrooms sliced
2 cloves garlic minced
1 teaspoon liquid aminos or soy sauce
1 teaspoon butter
salt & black pepper to taste
Instructions:
Break off and discard the woody ends of the asparagus. Cut asparagus into 2″ pieces.
Heat olive oil over medium heat. And add asparagus, cook 3-4 minutes or just until it begins to soften.
Toss mushrooms with the liquid aminos. Add to the pan and cook with the asparagus until mushrooms are tender.
Move mushrooms and asparagus to the sides of the pan and add butter and garlic to the center of the pan. Cook until fragrant, about 30 seconds. Stir the garlic into the vegetables and cook 1 minute more.
Season with salt & pepper to taste.
Notes 
:
Choose asparagus stalks that are bright green with closed tips for the best texture and flavor.
This dish can be a versatile side or a topping for rice or pasta, offering flexibility in meal planning. 
Keep leftovers in an airtight container in the refrigerator for up to 3 days. They can be added to omelets, stir-fries, or made into a creamy topping for zoodles. 
Sautéed Asparagus and Mushrooms
