A delightful and easy-to-make side dish featuring tender asparagus and mushrooms sautéed with aromatic herbs.
Trim the tough ends of the asparagus and cut into 2-inch pieces.
Cutting the asparagus into uniform pieces ensures even cooking.
Heat the olive oil in a large skillet over medium heat.
Allow the oil to heat until it shimmers for optimal sautéing.
Add the garlic and scallions to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the asparagus and mushrooms to the skillet and toss to combine.
Ensure all vegetables are evenly coated with the oil and aromatics.
Sprinkle with basil, oregano, salt, and pepper, then cover and cook for 8-10 minutes, stirring occasionally.
Adjust the seasoning to taste during cooking.
Serve the sautéed vegetables warm as a side dish.
Garnish with fresh herbs for added flavor and presentation.
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