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Smoky Asparagus and Mushroom Saute

Kaitlin @ I Can Cook That
Morel mushrooms, hen of the woods mushrooms, and asparagus cooked topped with crumbled bacon
Print Recipe
Total Time 25 minutes
Course Sides
Servings 4 servings

Ingredients
  

  • 2 slices bacon
  • 1 tablespoon butter or olive oil to make dairy free
  • 3 oz quartered fresh morel mushrooms
  • 3 oz chopped hen of the woods
  • 1 pound asparagus cut into 1 inch pieces
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons chopped chives

Instructions
 

  • The shape of morels allows it to hide some grit within the mushroom so submerge the morels in cold water, swish to remove the dirt, and gently pat dry before cooking.
  • Cook the bacon in a large saute pan over medium heat until crisp, about 2 minutes per side.
  • Remove bacon from pan and add to a paper towel to cool.
  • Add the butter to the drippings in the pan and swirl to coat. Add the mushrooms and cook for 4 minutes stirring occasionally to coat the mushrooms in the drippings.
  • Add the asparagus pieces and saute for 5 minutes. Season with the salt and pepper.
  • When your bacon has cooled, crumble or roughly chop.
  • Remove the mushroom asparagus mixture from heat. Sprinkle with bacon and chives.

Notes

If you make this recipe, share a photo on Instagram and tag me @icancookthat!
Keyword Asparagus, Hen of the Woods Msuhrooms, Morel Mushrooms, Mushrooms, Saute, Sides, Smoky