Ingredients:
1 teaspoon olive oil
8 oz asparagus, trimmed and cut into 2″ pieces
8 oz mushrooms, sliced
2 cloves garlic, minced
1 teaspoon liquid aminos or soy sauce
1 teaspoon butter
Salt and black pepper to taste
Instructions:
Begin by heating olive oil in a pan over medium heat.
Add the trimmed asparagus pieces and sauté for 3-4 minutes until they begin to soften.
Toss the sliced mushrooms with liquid aminos or soy sauce, then add them to the pan with the asparagus. Cook until the mushrooms are tender.
Push the mushrooms and asparagus to the sides of the pan, creating space in the center. Add butter and minced garlic to the center and cook until fragrant, approximately 30 seconds. Then, stir the garlic into the vegetables and cook for an additional minute.
Season the dish with salt and black pepper to taste.