Dairy-free, Gluten Free, Pescatarian, Vegetarian

Braised Asparagus with White Mushrooms

This is a super simple side dish that brings a fresh green elegance to any meal. I served this recently to my family with some Quinoa-Kale patties and my husband’s Country Style grilled ribs. It was perfection! I am currently in love with the produce at Costco which is where I bought this perfect bunch of non-GMO asparagus. The truth is I have been lusting after this asparagus on my last three visits to Costco – today was that day when I could resist no longer!

Braised Asparagus with White Mushrooms - Eat-in With YiaYia

Asparagus is easy, you wash the spears and trim off the woody ends — about an inch or two is good. I save those ends and put them through the juicer so nothing is wasted! Once that is done I wash my mushrooms. I bought pre-washed sliced mushrooms, but I think it is a safe bet to rinse them myself. Give them a good shake to lose the excess water and into my hot pan of melted butter they go!

Braised Asparagus with White Mushrooms - Eat-in With YiaYia

Once the mushrooms are tender they get a pinch of sea salt, some cracked black pepper and a nice dose of Kirkland’s Organic No-Salt Seasoning (See! I told you I am a Costco Fan Girl!) and then I deglaze the pan with white wine and remove them to a dish on the side. In the same pan I add more butter and toss in the spears using a pair of tongs to turn them a few times. I then pour Chardonnay over the asparagus to form the braising liquid and cover the pan for a few minutes. Braising is a combination-cooking method that uses both moist and dry heats: the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in varying amounts of some kind of liquid which may also add flavor. Once my asparagus is perfectly tender, but not mushy, I remove it to a serving platter, toss the mushrooms back in the pan to reheat them a bit and then pour them and any remaining sauce over the asparagus. That’s it! Viola! You have this lovely, healthy side dish that makes you look like a world class chef! How cool is that!?!

Braised Asparagus with White Mushrooms - Eat-in With YiaYia  Braised Asparagus with White Mushrooms - Eat-in With YiaYia


  • 1 8 oz. pkg sliced White Mushrooms
  • 1 bunch Asparagus, washed and trimmed
  • Sea Salt
  • Black Pepper.
  • 2 T Unsalted Butter, divided
  • ¼ C plus a little extra Dry White Wine (I used Chardonnay)
  • Kirkland Organic No-Salt Seasoning
  1. Wash and trim off the woody bottoms of the stems – about an inch or so.
  2. Wash and shake the sliced mushrooms.
  3. Melt 1 tablespoon of butter in a large saute pan, add mushrooms and season with a pinch of salt, pepper and a shake or so of the no-salt seasoning. Deglsaze the pan with a splash of dry white wine. Cook until tender and remove from pan and set aside.
  4. In the same pan, melt the other tablespoon of butter and add the asparagus spears and use a pair of tongs to turn groups of spears to insure even cooking for about 2-3 minutes on each side.
  5. Lower the heat and pour in the wine and add some additional no-salt seasoning and cover the pan for about 5 minutes or so, keep an eye on it. I use glass lids so I can see what is happening.
  6. The spears will turn a bright green as they cook. Once all are tender but not mushy, remove from the pan onto a platter and quickly reheat the mushrooms and pour them onto the platter with the asparagus.


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