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Lemony Asparagus and Oyster Mushroom Pan

Updated: Jul 31, 2023



Served asparagus and oyster mushrooms


It's summer! That means: sun, airy clothes ... and asparagus. At least here in Germany, where the asparagus season is taken very seriously. It starts in mid-April and ends on June 24. During this time, special stands open on the side of the road, where you can also buy strawberries, because they are in season at the same time.



Diagonally cut asparagus


Do you love asparagus as much as I do? Especially green asparagus is so versatile. And unlike its white cousin, not so hassle to prepare either. Just throw it in a pan and sauté. That's it.


We marry the green spears with oyster mushrooms. Because they go very well together. For even more summer in the mouth we refine the whole thing with lemon. So nice and fresh..


If you have an aluminum dish at home, you can also make the recipe on the grill. The first time I tried the recipe, I did it this way. The cooking time will change, so keep an eye on your vegetables. But otherwise you have a great barbecue side dish.



Asparagus and oyster mushrooms cut in stripes


Ok, I can already hear you guys say, "But what if I can't grill? What do I eat the asparagus and oyster mushrooms with then?" That's what this recipe has so wonderfully in common with the asparagus in it: it's so versatile. Whether you eat the asparagus and oyster mushroom pan with pasta or rice, you certainly won't be disappointed. Just try it out and find your favorite combination.



Served asparagus and oyster mushrooms


 

Lemony Asparagus and Oyster Mushroom Pan

Serves: 4

Preparation time: 10 minutes

Total time: 25 minutes


Ingredients

8 spears green asparagus

200 g oyster mushrooms

olive oil

2 EL lemon juice

1 EL coarse mustard

1–2 TL maple sirup

salt

pepper


How you do it:

  1. Wash the asparagus and cut off the woody ends. Cut the spears diagonally into 1 cm thick strips.

  2. Remove any dirt from the oyster mushrooms and cut them into 1 cm thick strips.

  3. Heat some olive oil in a frying pan.

  4. Fry asparagus for about 5 minutes on medium heat.

  5. Add oyster mushrooms and fry for another 8–10 minutes until lightly browned.

  6. Meanwhile, combine lemon juice, mustard, and maple syrup in a small bowl, then add to vegetables.

  7. Simmer until there is no liquid left. This will take about 5 minutes. At that point, the asparagus should also be cooked through but still slightly firm to the bite. If not, continue to sauté for a few more minutes.

  8. Season with salt and pepper and serve. Goes well with grilled food or pasta.


 

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It’s me: Jana.

A vegan foodie with a big heart for the spooky and beautiful.

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