Betsy's Asparagus Mushroom Saute

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Somthing i made up the other night. It turned out tasty so i thought i'd share. This made 2 good-size servings that i served along with salmon. It could serve 3 with smaller portions. For the mushrooms, i used half a 10 oz. Bag of the pre-sliced ones at the grocery store. Note: don't overcook the asparagus, or it will be mushy and you won't like the dish.

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Steps

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Cut 1 to 1 / 1-2 inches off the bottom of the asparagus spears , discard those pieces.

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Then cut the spears into 1 inch pieces with a diagonal cut.

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Heat olive oil in medium sized pan , over medium high heat.

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Toss asparagus and onion into the olive oil in the pan and stir to coat well.

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Use salt and pepper to your liking.

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Continue stirring , and when the asparagus and onion mixture sizzles , drop in the butter and stir it around so it melts , blends in and coats the aspargus mixture.

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Now turn the heat down to medium or medium low , cover the pan and let it simmer for a few minutes.

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Stir it a couple times and only cook until the asparagus turns a light green and softens a bit.

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Now stir in the mushrooms , raise the heat back to medium high and cook just until the mushrooms begin to shrink and soften.

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Time to eat !.

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Ingredients

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olive oil, butter, asparagus, red onions, mushrooms, salt, pepper