For this dish to taste really good, the mushrooms must be very well cooked and dry to get the flavour out.
Servings 4
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes


  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves, finely pasted
  • 600 g trimmed asparagus, cut into 2cm pieces
  • 250 g brown cap mushrooms, cooked to a nice brown colour, quite dry
  • 3 small onions, finely chopped and cooked with a nice colour
  • Siracha sauce, optional
  • 0.5 tsp Bovril, with a touch of water


  • Heat half the oil and add half the garlic, stir to soften slightly.
  • Add half the asparagus, season well with salt and pepper, then cook over high heat to take a little colour.
  • Add half the mushrooms and onions and dash of hot sauce (or Bovril) or both and re-season warm through and serve.
  • Repeat the process for the other half of the ingredients.
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Nutrition Facts
Quick Asparagus Sauté with Mushrooms & Garlic
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course Vegetables
Cuisine ITV This Morning, Spring, Summer
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