Garlicky Asparagus with Mushrooms
Recipe type: Appetizer
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6
This tasty veggie appetizer is inspired by the garlicky Spanish tapas dish, champiñones al ajillo, which relies on mushrooms alone. Asparagus makes it a more substantial dish, and benefits nicely from the dry red wine and other seasonings.
  • 8 ounces asparagus
  • 8 ounces mushrooms (cremini or baby bella with a smaller amount of shiitake is a nice combination)
  • 2 tablespoons extra-virgin olive oil
  • 6 to 8 cloves garlic, minced (about 2 tablespoons)
  • ¼ cup dry red wine or sherry
  • Juice of ½ lemon (about 2 tablespoons)
  • ½ teaspoon paprika, preferably smoked Spanish paprika, or more, to taste
  • Dried hot red pepper flakes to taste, optional
  • Salt and freshly ground pepper to taste
  • ¼ cup minced fresh parsley
  1. Trim about an inch from the bottom of the asparagus stalks. Unless they’re nice and slender, peel the bottom halves with a vegetable peeler.
  2. Clean the mushrooms, then stem and quarter them.
  3. Heat the oil in a medium skillet. Add the garlic and sauté over low heat until golden. Add the mushrooms and asparagus, raise over high heat for about 2 minutes, stirring constantly.
  4. Lower the heat to medium and add the wine, lemon juice, dried chile and paprika. Cook for about 3 minutes longer, or just until the asparagus is tender-crisp and the mushrooms have softened.
  5. Remove from the heat. Season with salt and pepper. Transfer to a serving platter, and sprinkle with the parsley. This is good served warm or at room temperature.
Recipe by VegKitchen at