One-Skillet Balsamic Sausage, Asparagus, + Mushrooms

Name: One-Skillet Balsamic Sausage, Asparagus, + Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 medium onion (thinly sliced); 4 cloves garlic (minced); 1 lb fresh asparagus (ends trimmed and spears cut in half); 2 cups fresh mushrooms (sliced); 8 chicken or turkey sausages (sliced 1/4-in thick); 2 tablespoons balsamic vinegar; Salt and pepper to taste; Hot rice for serving

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April 7, 2016

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One skillet and a handful of basic ingredients is all you’ll need to make this spring-loaded sausage veggie skillet dinner! It’s absolutely out of this world with hot rice.

Let this date forever be known: On April 7th 2016, the first of the many millions of asparagus recipes this year officially hit my blog. And happiness ensued, and lives were made complete.

And most importantly, spring can officially start…NOW! I feel like before now it really just hasn’t felt like spring because of the stubborn weather mostly. BUT! …drumroll…There’s a distinct possibility that Wisconsin may have finally turned a corner and decided to actually pay attention to the calendar.

I wore my flip-flops and one sweater less yesterday, guys, so you KNOW it had to be nice outside.

Okaaaay, can we talk about this skillet now and not my flip-flops? Cool.

Some of you may remember this skillet from sneak peeks/teasing I shared with y’all on Instagram a few weeks ago. Trust me, this is just as good the…fourth time around.

I’m keeping things pretty no-fuss and simple for our very first asparagus recipe of the year. It involves one skillet, like 7 ingredients, and most definitely only 30 minutes tops.

Easy-peasy is just how we roll on 30-Minute Thursday and like all the other days if I have my way. (psssssst…get ‘yo hands on all the recipes from the other bloggers at the end of this post!)

So since simple is the name of the game today, I narrowed the main ingredients in this spring-loaded skillet down to my three favs: Asparagus, sausage, and mushrooms.

Not much else we need besides those winners and few flavor enhancers like onion, garlic, balsamic vinegar, ect.

Slightly weird sidenote: I looooove pouring the balsamic vinegar into the skillet. It’s like the most fun part. I use it to deglaze the pan after everything else is already sauteed, and it quickly turns into a flavorful sauce and also brings out the most AWESOME smells in the universe.

The kinda droolworthy smells that have been known to provoke impromptu skillet faceplants immediately following.

Don’t even try to tell me you weren’t already planning yours. 😉

If you’re not the face-in-the-skillet kinda person, no worries. Hot cooked rice does it’s job well alongside a plateful of this spring gorgeousness.

Yes, I have in fact tried both ways, but I’ll just let y’all guess my preferred method of getting this skillet goodness to my mouth in the fastest way possible.

Hint: it doesn’t involve forks, because…well, what good faceplant does?

Before I humiliate myself any further, we should probably just dig in, mmkay?