Blistered asparagus with a very simple flavorful walnut and mushroom "meat", this Asparagus Walnut Mushroom Skillet is a satisfying healthy meal. It requires one skillet and is ready in under 30 minutes, perfect for busy nights!
Asparagus season is here and we could not be happier. If you love this springtime veggie like we do, then you'll love this Asparagus Walnut Mushroom Skillet. Blistered asparagus is tossed with a simple flavorful walnut and mushroom "meat" crumble that's prepared all in one skillet so it's fast, healthy and oh so delicious.
This was inspired by this recipe on Bon Appetit. You can serve it over rice or riced cauliflower for a grain free option.
Ingredients
The ingredients for this recipe are simple and minimal so you may already have them on hand.
- walnuts
- mushrooms
- soy sauce
- fresh ginger
- garlic cloves
- nutritional yeast
- salt and pepper
- fresh asparagus
- avocado oil
- toasted sesame oil
See recipe card for quantities.
Instructions
The first step is to make the walnut mushroom "meat". Combine walnuts, roughly chopped mushrooms, 2 garlic cloves, 1 tablespoon soy sauce, nutritional yeast and a pinch of salt and pepper in the bowl of a food processor. Pulse the mixture a few times until broken down into small pieces resembling traditional ground meat. See picture below.
Next clean and snap ends of asparagus and cut each spear diagonally into about 2 inch pieces. Heat 1 teaspoon of avocado oil in a large skillet over high heat. Add asparagus to hot skillet and toss once to coat in oil. Leave the asparagus to cook for 4-5 minutes without tossing more than once or twice to allow it to brown and blister in spots. Transfer cooked asparagus to a plate.
Now, wipe out the pan and add 2 tablespoon of avocado oil, heat over medium heat. Add the walnut "meat" and cook for 5-6 minutes allowing the mixture to brown and crisp. If it starts to stick add a couple tablespoons of vegetable broth or water to deglaze the pan. Add remaining soy sauce, garlic and fresh ginger and mix. Add asparagus back to skillet, toss to combine and heat for an additional minute. Remove from heat and drizzle with toasted sesame oil. Serve with rice or riced cauliflower, if desired.
Hint: Asparagus has a woody fibrous end that is not very pleasant to eat. To remove this fibrous part, hold the spear towards the cut end, bend the spear and it will snap naturally where the woodiness ends and the tender edible part begins.
Substitutions
- Mushrooms - instead of mushrooms, you can replace with additional walnuts.
- Soy sauce - use tamari to make this wheat free or coconut aminos to make this soy free
Variations
- Spicy - add chili pepper flakes in final minute or two of cooking to give the dish a little heat
- Vegetable - fresh green beans can be used instead of asparagus
Equipment
To make the walnut mushroom "meat" you will need a food processor. We use this one, but any larger capacity model should work well.
Storage
Store in an air tight container in the refrigerator for 2-3 days. To reheat use a microwave for 1-2 minutes or heat in a skillet over medium heat.
We haven't tried freezing this dish so we can't say how well it will hold up.
Top tip
Don't overcook the asparagus. It should be bright in color and still have a slight crispness to it. Overcooking will result in mushy spears.
If you try this recipe, let me know how it turns out! Leave a comment and rating below or snap a pic and tag @weelittlevegans so I'll be sure to see it.
Recipe
Asparagus Walnut Mushroom Skillet
Equipment
- Food processor
Ingredients
Walnut Mushroom "Meat"
- 1 cup mushrooms white, cremini/baby Bellas work well
- 1 cup walnut halves and pieces
- 2 garlic cloves, peeled
- 1 tablespoon nutritional yeast
- 1 inch piece fresh ginger, peeled
- 1 tablespoon soy sauce or tamari or coconut aminos
- pinch of salt and pepper
Other
- 1 ib fresh asparagus
- 2 garlic cloves, minced
- 1 inch piece fresh ginger, peeled
- 1 tablespoon soy sauce
- 1 tsp avocado oil + additional 2 tablespoon
- 1 tsp toasted sesame oil
Instructions
- Clean, trim ends and roughly chop mushrooms.1 cup mushrooms
- Add mushrooms, walnuts, 2 cloves of garlic, 1 inch piece of fresh ginger, 1 tablespoon soy sauce nutritional yeast and a pinch of salt and pepper to the bowl of food processor. Pulse several times until broken down into small bits. See reference photo above. Set aside.1 cup mushrooms, 1 cup walnut halves and pieces, 2 garlic cloves, peeled, 1 tablespoon nutritional yeast, 1 inch piece fresh ginger, peeled, 1 tablespoon soy sauce or tamari or coconut aminos, pinch of salt and pepper
- Clean and snap ends of asparagus removing the woody part. See notes below. Cut each spear diagonally into about 2 inch pieces.1 ib fresh asparagus
- Heat 1 teaspoon of avocado oil in a large skillet over high heat. Add asparagus to hot skillet and toss once to coat in oil. Leave the asparagus to cook for 4-5 minutes without tossing more than once or twice to allow it to brown and blister in spots. Transfer cooked asparagus to a plate.1 ib fresh asparagus
- Wipe out the pan and add 2 tablespoon of avocado oil, heat over medium heat. Add the walnut "meat" and cook for 5-6 minutes allowing the mixture to brown and crisp.1 teaspoon avocado oil + additional 2 tbsp
- Add remaining soy sauce, garlic and fresh ginger and mix. Add asparagus back to skillet, toss to combine and heat for an additional minute. Remove from heat and drizzle with toasted sesame oil. Serve with rice, if desired.2 garlic cloves, minced, 1 inch piece fresh ginger, peeled, 1 teaspoon toasted sesame oil, 1 tablespoon soy sauce
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Did you make this recipe? Let me know!