Fresh asparagus and earthy mushrooms really capture the essence of Spring’s bounty. I hope you enjoy this recipe.
Cheers! -alyce eyster
photo: fulton davenport
Asparagus and Mushroom Saute
Author: http://www.culinarythymes.com
Recipe Type: side
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 2 lbs. asparagus
- 5 Tblsp olive oil
- 3 cloves garlic, minced
- 1 Tblsp rosemary, chopped
- 1 lb. mushrooms, sliced (such as crimini, shiitake, oyster or whole morels)
- ¼ cup dry white wine
- ¼ cup dry sherry
- salt and freshly ground pepper
Instructions
- Bring a medium pot of water to a boil.
- Trim the bottom inch from the asparagus spears and peel the bottom ends with a vegetable peeler if the spears are very thick.
- Drop the asparagus into the boiling water for about 2 minutes, or until they are just barely tender.
- Drain and drop into ice water immediately. Drain again and set aside.
- Heat 4 tablespoons of the olive oil in a large saute pan.
- Briefly saute the garlic and rosemary until soft and add the mushrooms. Saute for about 3 to 4 minutes. Add the wine and sherry and cook until almost all of the liquid has evaporated.
- Season with salt and pepper. Remove mushrooms from pan.
- In the same pan, add the remaining 1 tablespoon of olive oil and gently saute the asparagus.
- To serve, place the asparagus on a serving platter and spoon the mushrooms over top.
Notes
Use any combination of mushrooms that you like for this dish. Morels are preferable, but are only briefly in season during March and April.
Thanks for stopping by. Here's to great food and good thymes! -