Sautéed Asparagus with Garlic and Cherry Tomatoes

Side Dishes

Sautéed Asparagus with Garlic and Cherry Tomatoes

Tender-crisp asparagus and softened cherry tomatoes with garlic and olive oil. Cut the asparagus into bite-size pieces for quick, even cooking.
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Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Serves
4 side portions

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About this recipe.

Tender-crisp asparagus and softened cherry tomatoes with garlic and olive oil. Cut the asparagus into bite-size pieces for quick, even cooking.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Tbsp Olive oil
  • 1 Tbsp Garlic (finely minced)
  • 1 cup Cherry Tomatoes (rinsed, cut in half)
  • 1 lb Asparagus (woody ends trimmed; cut into 2-inch pieces)
  • Salt (to taste)
  • Ground Black Pepper (to taste)
  • 2 tbsp Parmesan cheese (optional, finely grated)

Cut for even cooking

Trim away woody ends and cut the asparagus into bite-size pieces. Thick stalks take longer than slender ones, so use tenderness as your guide.

Finish with garlic

Start the asparagus first, soften the tomatoes next and add the garlic near the end. This keeps the garlic fragrant without leaving it in a hot skillet for the full cooking time.

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The cooking plan

How to make Sautéed Asparagus with Garlic and Cherry Tomatoes.

  1. Trim the woody ends from the asparagus and cut the spears into 2-inch pieces. Halve the cherry tomatoes and mince the garlic.

  2. Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally. Thicker stalks may need a little longer; lower the heat if they brown too quickly.

  3. Add the tomatoes and cook for 2–3 minutes until they soften and release some juice. Stir in the garlic and cook for another 30–60 seconds, stirring so it does not burn. The asparagus should be tender-crisp; cook a little longer if needed.

  4. Season with salt and black pepper. Transfer to a serving dish and add the optional Parmesan. Serve immediately.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Sautéed Asparagus with Garlic and Cherry Tomatoes

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Tender-crisp asparagus and softened cherry tomatoes with garlic and olive oil. Cut the asparagus into bite-size pieces for quick, even cooking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 side portions
Course: Side Dish
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Tbsp Olive oil
  • 1 Tbsp Garlic finely minced
  • 1 cup Cherry Tomatoes rinsed, cut in half
  •  
    1 lb Asparagus woody ends trimmed; cut into 2-inch pieces
  • Salt to taste
  • Ground Black Pepper to taste
  • 2 tbsp Parmesan cheese optional, finely grated

Equipment

Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Trim the woody ends from the asparagus and cut the spears into 2-inch pieces. Halve the cherry tomatoes and mince the garlic.
  2. Heat the olive oil in a large skillet over medium heat. Add the asparagus and cook for 4–5 minutes, stirring occasionally. Thicker stalks may need a little longer; lower the heat if they brown too quickly.
  3. Add the tomatoes and cook for 2–3 minutes until they soften and release some juice. Stir in the garlic and cook for another 30–60 seconds, stirring so it does not burn. The asparagus should be tender-crisp; cook a little longer if needed.
  4. Season with salt and black pepper. Transfer to a serving dish and add the optional Parmesan. Serve immediately.

Nutrition

Serving: 8ozCalories: 63kcalCarbohydrates: 7gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 7mgPotassium: 319mgFiber: 3gSugar: 3gVitamin A: 1042IUVitamin C: 16mgCalcium: 35mgIron: 3mg

Notes

Timing: Asparagus thickness affects cooking time. Cut very thick spears into smaller pieces or allow a few extra minutes.
Variation: Parmesan is optional. Without it, check the other ingredients and your own dietary needs rather than assuming a certification.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Optional Parmesan contains milk.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Garlic Butter Sautéed Mushrooms

Side Dishes

Garlic Butter Sautéed Mushrooms

Golden mushrooms, garlic, and thyme make a savory side for steak, chicken, or a bowl of pasta. A little soy sauce adds depth, with optional white wine for the pan.
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Jump to recipePrint recipe
Save recipe Cook Mode
Prep
5 minutes
Cook
8 minutes
Total
13 minutes
Serves
6 side servings

Bring it to the table

About this recipe.

Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 lb Button Mushrooms (white, brown, cremini or portobello will work well)
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • 1/4 cup White Wine (white; optional)
  • 1 Thyme sprig (fresh (or a pinch of dried thyme))
  • 2 cloves Garlic (minced)
  • 1 tbsp Chives (chopped, for garnish (optional))
  • salt and black pepper (to taste, optional; taste before salting because of soy sauce)

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Give Them Room to Brown

Use a wide skillet and cook in batches if the mushrooms crowd together. Let their moisture reduce before adding the garlic so it stays fragrant rather than burning.

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The cooking plan

How to make Garlic Butter Sautéed Mushrooms.

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.

  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.

  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.

  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Butter Sautéed Mushrooms

No ratings yet
Golden mushrooms with garlic, thyme, and a savory touch of soy sauce, finished with optional white wine and chives.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 6 side servings
Course: Side Dish
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Button Mushrooms white, brown, cremini or portobello will work well
  • 1 tbsp Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Butter
  • ¼ cup White Wine white; optional
  • 1 Thyme sprig fresh (or a pinch of dried thyme)
  • 2 cloves Garlic minced
  • 1 tbsp Chives chopped, for garnish (optional)
  •  
    salt and black pepper to taste, optional; taste before salting because of soy sauce

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Clean the mushrooms and dry them well. Slice about 1/2 inch thick, trimming the stems as needed.
  2. Heat a wide skillet over medium-high heat. Add the olive oil and butter and swirl to coat the pan. Toss the mushrooms with the soy sauce immediately before adding them.
  3. Spread the mushrooms in a single layer. Let the first side brown without constant stirring, about 4 to 5 minutes. Turn and continue until the mushrooms are tender and their released moisture has reduced. Cook in batches if the pan is crowded.
  4. Add the optional wine and let it reduce. Stir in the garlic and thyme, lowering the heat if needed so the garlic does not burn. Cook until fragrant and the mushrooms are tender, about 3 to 4 minutes more as needed. Remove the thyme stem, taste, and add salt or pepper only if desired. Finish with the optional chives.

Notes

Use a wide skillet and work in batches if necessary so the mushrooms brown instead of steaming. Timing varies with mushroom size and pan heat; cook until tender and golden. Soy sauce adds salt, so taste before seasoning. Serve as a side or spoon over steak, chicken, pasta, polenta, or toast.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.